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Chicken Pot Pie

This Chicken Pot Pie recipe contains all-purpose flour, chicken breasts, olive oil, all-purpose flour, heavy cream and more.
4 Servings - smittenkitchen.com
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Servings:4  | Calories:882 | Total Fat:25g  | Chol:96mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 8g
40 %
Total Carb 116g
39 %
Fiber 10g
40 %
Sugars 10g
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Cholesterol 96mg
32 %
Sodium 2590mg
108 %
Protein 45g
90 %
Calories:
38% All-purpose flour
37% Others combined
13% Chicken breasts
10% Olive oil
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 (we used 2 whole / 4 split large ones; worked fine)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
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 (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
Glug of sherry (optional)
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) 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 smittenkitchen.com
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