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Chicken Pot Pie

Chicken Pot Pie Recipe

  • 2½ cups sifted all purpose unbleached flour; plus more for dusting a work surface
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Fine sea salt
  • Freshly ground black pepper
  • ¾ cup buttermilk
  • 1¼ cups heavy cream
  • 8 tablespoons (1 stick) cold, unsalted butter; cut into small pieces, plus 1 tablespoon melted butter and 1 tablespoon at room temperature
  • One 3- to 3½-pound chicken
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 large onion, studded with
  • 6 cloves
  • 5 large carrots, peeled and diced
  • 4 celery stalks, diced
  • 1 leek, well washed and diced
  • 2 tablespoons minced shallots
  • 1 pound mixed exotic mushrooms such as chanterelle, oyster; and cremini, sliced or broken up by hand
  • ¼ cup chopped tarragon
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1120kcal (56%)
Total Fat 73g (112%)
Saturated Fat 33g (167%)
Cholesterol 291mg (97%)
Total Carbohydrate 65g
Dietary Fiber 7g
Sugars 11g
Protein 52g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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