RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3579
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| Recipe Name: |
Family-Size Chicken Pot Pie - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can buy a cooked chicken and frozen puff pastry for this dish. Both make this pot pie a very easy family meal.
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Ingredients:
1 Tablespoon oil, olive
2.5 Cups chicken, cooked, white diced
1 to taste salt and pepper
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Directions:
Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
Preheat the oven to 350 degrees. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole.
Beat together egg and water. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes. |
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| Nutrition per Serving: |
| Calories: |
378 |
Total Carbs: |
24.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
84.8 |
Fat: |
9.7 |
Protein: |
16.15 |
| Fiber: |
5.27 |
Sodium: |
124.91 |
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