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Incredible "Guiltless" Chicken Pot Pie Recipe
|Chicken||5 Pound (2.3 Kilogram)|
|Pearl onions||1 Pound (455 Gram, Fresh)|
|Carrots||1 Pound, cut into 1/2 inch chunks (455 Gram)|
|Asparagus||1 Pound (455 Gram)|
|Peas||1 Pound (455 Gram, Fresh / Frozen)|
|Olive oil||1 Teaspoon (5 Milliliter)|
|Butter||1 Teaspoon (5 Milliliter)|
|Yellow finn potatoes||1⁄2 Pound, peeled and thinly sliced (230 Gram)|
|Celery root||1 Pound, peeled and thinly sliced (455 Gram)|
|Parsnips||250 Milliliter, peeled and thinly sliced (1 Cup)|
|White of leek||2 , thinly sliced|
|Garlic||2 Clove (10 gm)|
|Fresh thyme sprig||1|
|Flour||250 Milliliter (1 Cup)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Unsalted butter||60 Milliliter, softened (4 Tablespoon)|
|Low calorie sour cream||45 Milliliter (3 Tablespoon)|
|Water||1 1⁄2 Teaspoon|
|Chicken stock||720 Milliliter (3 Cups)|
Serving size: Complete recipe
Calories 7839 Calories from Fat 2990
% Daily Value*
Total Fat 334 g513.3%
Saturated Fat 113.8 g568.8%
Trans Fat 0 g
Cholesterol 1696.6 mg
Sodium 3961.2 mg165.1%
Total Carbohydrates 631 g210.2%
Dietary Fiber 83.1 g332.5%
Sugars 131.9 g
Protein 576 g1151.3%
Vitamin A 1923.9% Vitamin C 664%
Calcium 150.8% Iron 365.4%
*Based on a 2000 Calorie diet
1.) Roast chicken until done, about 1 hour.
2.) Allow to cool.
3.) Prepare Pastry Cut-Outs: (1) Place flour in a large bowl or on work surface (2) Spoon sugar and salt over it (3) Cut butter into flour until mixture is the texture of cornmeal (4) Spoon sour cream and 1 1/2 tsp water over top (5) Mix with fork to incorporate sour cream (6) Using your hands form dough into a ball (7) Refrigerate 1 hour before rolling out (8) Roll dough and cut into desired shapes (9) Place on baking sheet (10) Freeze for 15 minutes
1.) While chicken is cooking and dough is resting in refrigerator, bring a large pot of water to a boil.
2.) Cook pearl onions 5-7 minutes.
3.) Drain and run under cold water.
4.) When cool enough, peel and set aside.
5.) Cook carrots until crisp-tender.
6.) Cook asparagus 3 minutes and drain.
7.) To make sauce, combine olive oil, butter, potatoes, celery root, parsnips, leeks, garlic, thyme, 3/4 cup water.
8.) Cover and simmer until water is almost evaporated, 15-20 minutes.
9.) Add the chicken stock and bring to a simmer.
10.) Cook covered until vegetables are very tender.
11.) Discard the thyme.
12.) Transfer to food processor or blender.
13.) Process until smooth.
14.) Season with salt and pepper.
15.) Remove meat from chicken and discard skin and bones.
16.) Combine chicken and vegetable sauce and add peas; transfer to a casserole dish.
17.) Bake 30 minutes at 425°F (220°C)or until bubbly.
1.) Take out of oven and arrange Pastry Cut-Outs over top.