Print
Email
Add a photoServings: 12
Ingredients
- 1 chicken (about 4 lbs.) cooked
- 1 c. diced carrots, cooked
- 1 c. green peas, cooked
- 1/4 c. butter
- 1/4 c. flour
- 1 quart. chicken stock seasoned to taste with salt and white pepper
- Sufficient pastry to cover 9-inch pie, cut into 6 circles
Directions
- Preheat oven to 400 degrees. Strip chicken meat from the bones. Cut into 1- inch pcs. Place layers of chicken and vegetables in 6 (8 ounce.) individual casseroles.
- For sauce, heat butter in a saucepan over low heat. Blend in flour; cook and stir for 3 or possibly 4 min. Slowly stir in the seasoned chicken stock. Raise heat slightly; simmer and stir with a whisk till thickened and bubbly. Cover chicken and vegetables with the sauce, then cover with pie pastry. Bake 30 min in preheated oven till pies are bubbly and crust is crisp and slightly brown.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 175 | 63% |
| Total Fat 19.46g | 24% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 231mg | 10% |
| Potassium 303mg | 9% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.72g | 0% |
| Protein 20.55g | 33% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
