Chicken Pot Pie

by Carol Makes 10 servings Calories: 500 per serving Weight Watchers Points: 13.5

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    chicken

  • 6

    carrots (1" pieces)

  • 2

    potatoes (1" pieces)

  • 2

    small onions

  • 2

    cups chicken broth

  • 1

    cup milk

  • 1/4

    cup flour

  • 1/2

    tsp salt

  • 1/2

    tsp paprika

  • 1 1/2

    cups mushrooms (1 can)

  • 1

    cup frozen peas

  • RICH PASTRY

  • 3

    cups flour

  • 1

    tsp salt

  • 1

    cup lard

  • 1

    large egg

  • 5

    tbsp ice water

  • 1

    tbsp vinegar

Directions

*%{color: royalblue}CHICKEN:%* * Wash chicken, remove any excess pices of fat. * Cover chicken with cold water, bring to the boil then reduce heat and simmer for about 2 1/2 hours, until thickest pieces are fork tender. * Remove the chicken from the pot, reserving the broth. * Remove the meat and cut into bite-size pieces, set aside. *%{color: royalblue}VEGETABLES:%* * In a large saucepan, cook carrots, potatoes and onions in 2 cups reserved chicken broth over medium heat for 10 minutes. * Shake together a covered jar, milk, flour, sand and paprika. * Pour over vegetables, bring to boil and cook stirring, 1 minute. * Remove from heat. * Add chicken, mushrooms and peas. Place mixture in a buttered bakeing dish Cover with Rich Pastry Brush top with (1 egg yolk mixed with 1 tbsp milk) Bake 400⁰F for 30 minutes

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