Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
956
Calories
57g
Protein
23g
Fat
128g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups all-purpose flour, plus extra for board
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons dried thyme
- 4 teaspoons dried sage
- 4 sticks cold unsalted butter, cut into 1 tablespoon pieces
- 12 to 16 tablespoons cold water
- 3 tablespoons butter
- 1 sweet onion, diced
- 1 medium shallot, diced
- 5 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups hot chicken stock
- 1 rotisserie chicken, meat removed and chopped
- 2 cups frozen diced carrots and peas
- 2 teaspoons dried sage
- Salt and freshly ground black pepper
- 1 egg, whisked, for egg wash
- Special equipment: 4 (5-inch) aluminum pot pie pans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By foodnetwork ·
Recipe sourced from
openrecipes