Chicken Pot Pie

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
709
FAT
118%
CHOL
107%
SOD
47%

Comments

Looks so good
4b687d7df920   •  24 Feb   •  Report
That's great to hear, Melanie! I think I'll make my life easier with frozen vegetables too! Thanks for the suggestion!
Pamela Salzman   •  15 Mar   •  Report
This was the perfect meal for a cloudy cool day!! Yum !! I did take a shortcut however and used all frozen veggies. With a 2 yr old this was much easier for me ;) i sautéed the chicken then added the butter to that skillet and onion made the rue then continued as directed :)
5754da046ed5   •  15 Mar   •  Report
I live you pies as much as my grandmothers
e55de07f9b31   •  15 Mar   •  Report
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Ingredients for 8 servings

2 cups unbleached all-purpose flour

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

12 Tablespoons (1 ½ sticks) unsalted butter, cut into pieces

1 Tablespoon fresh lemon juice

¼ cup ice water

3 pounds boneless, skinless chicken breasts (or equivalent amount of cooked chicken, shredded or chopped into bite-size pieces)

½ cup (1 stick) unsalted butter

2 medium onions, peeled and chopped

3 carrots, peeled and diced

½ cup unbleached all-purpose flour

1 ½ teaspoons sea salt

1 teaspoon paprika

4 cups chicken stock

1 teaspoon Worcestershire sauce

1 10-ounce package frozen peas, thawed

½ cup chopped fresh parsley

1 egg yolk

1 Tablespoons heavy cream or whole milk

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