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Chicken Potpie


Chicken Potpie Recipe

Ingredients:
  • 2½ cups all purpose flour
  • 1 teaspoon kosher salt
  • Pinch of sugar
  • ½ cup (2 sticks) unsalted butter, very cold and cubed
  • 1 large onion, coarsely chopped
  • 2 cups chopped carrots
  • 1 leek, well rinsed and coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 3-pound whole chicken
  • 4 celery stalks, coarsely chopped
  • 6 fresh thyme sprigs
  • 1 cup dry white wine
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1 cup ½-inch sliced carrots
  • 2 small onions, chopped
  • 1 cup quartered button mushrooms
  • ¼ cup sliced shiitake mushrooms (stems discarded)
  • 1 cup fresh or frozen peas, thawed if frozen
  • 8 tablespoons (1 stick) unsalted butter
  • ¾ cup all purpose flour
  • Leaves from 4 fresh thyme sprigs, chopped
  • Leaves from 2 fresh rosemary sprigs, chopped
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 834kcal (42%)
Total Fat 55g (84%)
Saturated Fat 27g (135%)
Cholesterol 195mg (65%)
Total Carbohydrate 52g
Dietary Fiber 5g
Sugars 6g
Protein 28g
* 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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