Chicken Pot Pie
By cmcrobb
by Carol
Makes 10 servings
Calories: 500 per serving
Weight Watchers Points: 13.5
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
Details
Preparation
Step 1
*%{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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