RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5906
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| Recipe Name: |
Chicken Pot Pie - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
3-quart glass round casserole |
| Suggested Sides: |
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| Comments: |
Makes 3- 7cup pies (7 cups) or 1, 3 quartt pie
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Ingredients:
1 to taste salt and pepper
2.5 Cups chicken, cooked, white shredded (white and dark meat)
2 Tablespoons parsley, flat-leaf finely chopped
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Directions:
Preheat the oven. Grease a 9 x 9 x 2-inch baking pan or 2 qt round.
Cook potatoes in boiling salted water until tender, 6 to 8 minutes. Cook carrots in boiling salted water until tender, 4 to 5 minutes.
Heat the butter in a large sauté pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper and boullion.
Stir in the potatoes, carrots, peas, chicken, and parsley, season with salt and pepper, and mix well.
Line a baking pan with one of the rolled-out piecrusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 45 to 50 minutes or until crust is golden.
Let cool for 5 minutes before slicing to serve. |
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| Nutrition per Serving: |
| Calories: |
387 |
Total Carbs: |
26.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
66.6 |
Fat: |
20.1 |
Protein: |
14.26 |
| Fiber: |
11.01 |
Sodium: |
94.34 |
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