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Chicken Pie With Wild Mushrooms Recipe
|Boneless chicken breasts||1 Pound|
|Wild mushrooms||1⁄2 Pound, trimmed|
|Leeks||2 , thinly sliced|
|Carrots||3 , sliced|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Scallion with tops||2 , chopped|
|Chopped parsley||3 Tablespoon|
|Unbaked pie shell||1|
Calories 584 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 14 g70.1%
Trans Fat 0 g
Cholesterol 94.8 mg
Sodium 416.1 mg17.3%
Total Carbohydrates 47 g15.8%
Dietary Fiber 5.6 g22.3%
Sugars 7.2 g
Protein 29 g58.2%
Vitamin A 150.7% Vitamin C 47.7%
Calcium 15.6% Iron 28.2%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry.
Cut into bite-sized pieces.
Saute wild mushrooms in 2 tablespoons butter in skillet for 5 minutes or until brown.
Transfer to bowl with slotted spoon.
Heat oil in buttered skillet.
Saute leeks and carrots in skillet.
Cook, covered, for 10 minutes, stirring occasionally.
Transfer to bowl with mushrooms.
Saute chicken in skillet until brown on all sides and tender; season with salt and pepper.
Transfer to bowl with vegetables.
Add enough butter to pan drippings to measure 3 tablespoons.
Add flour; mix well.
Cook over medium-high heat for 3 minutes or until thickened, stirring constantly.
Stir in stock and cream slowly.
Simmer until thickened, stirring constantly.
Combine with chicken mixture in bowl.
Stir in peas, scallions, parsley, nutmeg and tarragon.
Spoon into 10-inch deep-dish pie pan.
Cover with pie shell, crimping edges to seal; cut slits with sharp knife.
Place in oven.
Reduce temperature to 375 degrees.
Bake for 45 minutes or until brown and bubbly.