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Chicken Pot Pie

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  • famouswba
    Chicken Pot Pie 1/3 cup plus 1-1/2 tbsps all-purpose flour, divided Salt to taste 2 tbsps butter or margarine 2 tsps water 2 tsps vegetable oil 1 cup
    Message 1 of 1 , Jul 18, 2006
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      Chicken Pot Pie

      1/3 cup plus 1-1/2 tbsps all-purpose flour, divided
      Salt to taste
      2 tbsps butter or margarine
      2 tsps water
      2 tsps vegetable oil
      1 cup coarsely chopped celery
      1 cup sliced mushrooms
      1/2 cup chopped onion
      1/2 cup chopped zucchini
      1/2 cup chopped carrot
      1 clove garlic, minced
      1 cup chicken or vegetable broth
      2 cups cubed cooked chicken
      1/4 cup fresh or frozen peas
      1/4 cup chopped fresh parsley
      2 tbsps snipped fresh dill
      1/8 tsp ground black pepper

      Preheat the oven to 375 deg F. In a medium bowl, mix together 1/3
      cup of
      the flour and salt, if using. Using a party cutter or two sharp
      knives, cut the butter into the flour mixture until mixture
      resembles
      coarse cornmeal. Sprinkle the water over the surface of the flour
      and
      stir until mixture forms a ball. Cover and chill 20 minutes. In a
      large nonstick skillet, heat the oil over medium-high heat. Add the
      celery, mushrooms, onion, zucchini, carrot and garlic; cook,
      stirring, until vegetables are slightly softened, about 3 minutes.
      Stir in the remaining 1-1/2 tablespoons flour until absorbed. Stir
      in
      the broth; cook, stirring, until mixture had thickened. Stir in the
      chicken, peas, parsley, dill, pepper and additional salt, if using.
      Spoon into a 1-1/2 quart baking dish (a casserole or souffle dish
      works well). Roll the dough out between two pieces of wax paper
      until
      1 inch larger than the circumference of the baking dish. Lift
      carefully and place over chicken mixture. Prick with a fork to
      vent.
      Bake 40 minutes or until the crust is golden and the filling is
      heated through.

      Serves 4
      287 Calories;12g Fat;3g Fiber;26g Protein;19g Carbs;76mg Chol;396mg
      Sodium
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