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Chicken Pot Pie

This Chicken Pot Pie recipe contains all-purpose flour, vegetable shortening, unsalted butter, chicken breasts, olive oil and more.
4 Servings - 1 hr 55 min - foodnetwork.com
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Servings:4  | Calories:1272 | Total Fat:73g  | Chol:159mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 73g
112 %
Sat Fat 32g
160 %
Total Carb 112g
37 %
Fiber 9g
36 %
Sugars 10g
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Cholesterol 159mg
53 %
Sodium 3002mg
125 %
Protein 41g
83 %
Calories:
39% Others combined
26% All-purpose flour
18% Vegetable shortening
15% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash

Directions : View recipe directions on foodnetwork.com
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