Chicken Pot Pie VIII Recipe

Recipesfull introduces to you: Make-Ahead Recipes. (Chicken Pot Pie VIII Recipe). Old fashioned, made-from-scratch chicken pot pie.

Brief

Prep 40 mins

Cook: 30 mins

Total: 1hr10 mins

Servings: 8

Yield: 1 - 9 inch pie

Chicken Pot Pie VIII Recipe

Ingredients

2 cups all-purpose flour

1 teaspoon salt

¾ cup lard

6 tablespoons cold water

½ cup butter

½ cup all-purpose flour

1 teaspoon salt

black pepper to taste

2 tablespoons finely chopped onion

3 cups chicken broth

1 ½ cups sliced mushrooms

3 tablespoons butter

3 cups cooked chicken

chopped

2 carrot

finely chopped

2 stalks celery

finely chopped

2 potatoes

peeled and cubed

Vegetarian Quesadillas

Tips

Directions

Step 1

In a large bowl combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Step 2

Preheat oven to 400 degrees F (200 degrees C.)

Step 3

In a large saucepan melt 1/2 cup butter. Blend in flour salt pepper and onion. Gradually stir in chicken broth. Cook stirring constantly until smooth and thickened. In a separate pan saute mushrooms in 3 tablespoons of butter then stir into saucepan. Stir in chicken carrot celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

Step 4

Bake in the preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly.

Nutritional Information

Chicken Pot Pie VIII Recipe

Servings Per Recipe:8

Calories: 623.2

% Daily Value *

Protein: 18.9g 38%

Carbohydrates: 41.5g 13%

Dietary Fiber: 3g 12%

Sugars: 1.7g

Fat: 42.2g 65%

Saturated Fat: 19.5g 97%

Cholesterol: 101.2mg 34%

Vitamin A Iu: 3157.9IU 63%

Niacin Equivalents: 10.1mg 78%

Vitamin B6: 0.3mg 21%

Vitamin C: 12.2mg 20%

Folate: 92.3mcg 23%

Calcium: 34.5mg 3%

Iron: 3mg 17%

Magnesium: 35.7mg 13%

Potassium: 478.2mg 13%

Sodium: 752.5mg 30%

Thiamin: 0.4mg 41%

Calories From Fat: 379.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.