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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Life1, Lifetime tv 1 Servings

INGREDIENTS

1 Refrigerated pastry pie
crust
2 Carrots, peeled and diced
3 New red potatoes, diced and
peeled
1 c Frozen peas
2 t Olive oil
12 Pearl onions, peeled and
halved
4 T Unsalted butter
1/4 c Flour
2 c Chicken broth
1/2 c Heavy cream
2 t Dried dill
1/8 t Ground nutmeg
Salt and pepper, to taste
1 c Cubed roasted chicken, or
turkey
1 Egg
Paprika, to taste

INSTRUCTIONS

How to Prepare Chicken:  Preheat oven to 350 F. Pre-bake pie crust for
10 minutes. Let cool.  In a medium saucepan, combine carrots and
potatoes. Add water and  cook for 15 min.; add the peas and cook for an
additional five  minutes. Transfer veggies to a large bowl.  Saut
onions in a small skillet until clear. Add onions to veggies.  In a
medium saucepan, melt butter over medium heat. Gradually whisk  in the
flour. Whisking constantly, add chicken broth, bring to boil.  Let boil
for one minute. Reduce heat, add cream, dill, nutmeg, salt  and pepper.
Continue to whisk until sauce thickens enough to coat the  back of a
spoon.  Add the chicken or turkey to bowl of veggies. Gently fold in
the sauce  until well combined. Using large spoon, transfer mixture to
the  pre-baked pie shell.  Place the top crust over the pie and pinch
the edges together to seal.  Lightly glaze the top of the pie crust
with the beaten egg using  pastry brush. Dust with paprika.  Bake in
oven for 45-60 minutes.  Chicken Pot Pie "All my Children's," Jill
Larson's Chicken Pot Pie  © 1997 Jill Larson  © 1997 Lifetime
Entertainment Services. All rights reserved.  Formatted using MC Buster
by Barb at PK  Recipe by: Jill Larson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1673
Calories From Fat: 1008
Total Fat: 114.2g
Cholesterol: 635.5mg
Sodium: 2584.7mg
Potassium: 2455.7mg
Carbohydrates: 81.2g
Fiber: 16.4g
Sugar: 19.8g
Protein: 82.7g


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