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Chicken Pot Pie

Chicken Pot Pie with homemade Puff Pastry - say BuhBye to sad, store-bought pastry forever!
2 Servings - beyondtheplate.net
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Servings:2  | Calories:2612 | Total Fat:217g  | Chol:687mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 217g
334 %
Sat Fat 134g
670 %
Total Carb 139g
46 %
Fiber 27g
108 %
Sugars 10g
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Cholesterol 687mg
229 %
Sodium 2372mg
99 %
Protein 43g
86 %
Calories:
62% Unsalted butter
21% Others combined
8% All-purpose flour
7% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 1/2 oz / 125g all-purpose flour
3 1/2 oz / 100g pastry flour
1/2 teaspoon salt
2 sticks / 225g unsalted butter, cubed, at room temperature
1/3 cup / 90ml very cold water
4 tablespoons of butter or oil reserved from cooking the chicken
2 cloves of garlic, minced
1 shallot, finely chopped
3 carrots, chopped
2 celery stalks, ends trimmed and chopped
5 oz / 150g shredded chicken meat
5 sprigs of thyme, leaves picked
1 cup water or chicken stock
3 1/2 oz / 100g peas, fresh or frozen
3 tablespoons créme fraîche
Salt and Pepper, to taste
1 large egg, lightly beaten
2 tablespoons water

Directions : View recipe directions on beyondtheplate.net
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