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Chicken Pot Pie

Chicken Pot Pie Recipe

  • 1 (3½ to 4-pound) chicken, wings removed, washed, and dried
  • 1 medium tomato, blanched and peeled
  • 2 cups chicken stock, homemade or low-sodium canned
  • 3 small carrots, cut into 2-inch julienne
  • 2 small turnips, peeled and quartered
  • 8 small white onions, blanched and peeled
  • ¼ pound small string beans, trimmed
  • 1/3 cup fresh or frozen peas
  • 6 tablespoons unsalted cold butter, cut into chunks
  • 1 small black truffle, thinly sliced and julienned (optional)
  • Sea salt and freshly ground black pepper, to taste
  • ½ pound homemade puff pastry, or 1 defrosted frozen puff pastry sheet
  • 1 egg, beaten
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1637kcal (82%)
Total Fat 114g (176%)
Saturated Fat 38g (188%)
Cholesterol 451mg (150%)
Total Carbohydrate 53g
Dietary Fiber 7g
Sugars 14g
Protein 96g
* 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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