Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | 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
- 6 tsp butter
- ½ cup onion, chopped
- ½ cup flour
- 1 tsp salt
- ¼ tsp white pepper
- 3 cups chicken broth
- 3 cups cooked chicken, cubed
- 10 oz pkg. frozen peas and carrots, cooked and drained
- 2 cups potatoes, cooked and cubed.
- 17.3 oz pkg. frozen puff pastry sheets, thawed
Directions
Heat butter in a pan over medium heat.
Sauté onion until tender and golden.
Blend in flour, salt and pepper; add broth and whisk well.
Cook until thick and bubbly.
Add remaining ingredients except puff pastry.
Divide evenly among 6 individual casserole dishes.
Set aside.
Cut puff pastry into 6 squares to fit the tops of dishes.
Cut a steam vent in the center of each with a mini cookie cutter.
Place pastry tops on casserole dishes.
Set dishes on a baking sheet.
Bake at 400°F until pastry is golden, about 10 to 15 minutes.
Category:Cathy's Recipes
Category:Pot pie Recipes
Category:Onion Recipes
Category:Chicken broth Recipes
Category:Chicken Recipes
Category:Pea Recipes
Category:Carrot Recipes
Category:Potato Recipes
Category:Puff pastry Recipes