Photo: Priscilla Du Preez
Big Girls, Test Kitchen: James Beard Pot PieOld-Fashioned Rich Chicken Pot PiePie Crust
20 ingredients
Serves 6Makes enough for one pie
openrecipes
Estimated Nutrition (whole recipe, rough)
980
Calories
53g
Protein
27g
Fat
127g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| Water | 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
- 1 chicken, 3 to 4 pounds
- 12 small white onions
- 2 carrots cut in thin slices
- 1 clove garlic, crushed
- 1/4 cup chopped parsley
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- salt and freshly ground pepper
- 1/2 teaspoon Tabasco
- Rich Pie Crust*
- 1 egg yolk blended with 1 tablespoon cream
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 10 tablespoons cold butter, cut into chunks
- 1 egg yolk
- 1-2 tablespoons cold water, as needed
- Combine the flour, salt, and sugar in a food processor. Pulse to combine. Add the cold butter and pulse again, just until the whole mixture resembles crumbs. Add the egg yolk and process until a ball comes together. If it hasn’t completely come together, slowly add 1-2 tablespoons of water, processi
- Gather the dough and form it into a ball, then press it into a disk. Refrigerate for at least an hour before rolling out on a floured surface.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes