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Add a photoServings: 9
Ingredients
- 5 c. Cubed cooked chicken
- 2 x Carrots
- 5 ounce Frzn baby peas
- 4 ounce Butter
- 8 Tbsp. Flour
- 4 c. Chicken stock
- 1 tsp Onion pwdr
- 1 tsp Black pepper
- 1 tsp Salt
- 1/2 tsp Rosemary, crushed
- 1/2 tsp Thyme
- 1/2 tsp Sage
- 1 med healthy pinch saffron
Directions
- Dice carrots into 1/2 inch cubes or possibly smaller. In a large bowl toss together the chicken, carrots and peas.
- Crumble saffron into chicken stock. In a medium-large saucepan heat butter over medium heat till bubbling but not browning. Whisk in flour and cook for 5 min, stirring continously. Slowly stir in chicken stock till well blended. Add in spices and cook till mix thickens, stirring constantly. Pour sauce over chicken mix and toss.
- Use this mix to fill 9 individual pies (or possibly two large). Top with pastry crust and cut vents. Bake at 375 for about 40 min (till crust is golden brown and filling is bubbling.
- Notes: I divide the chicken and vegetables proportionately among the pie pans and then pour the sauce into each one. The filling comes out more proportionately distributed this way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 9 servings | |
| Calories 334 | |
| Calories from Fat 214 | 64% |
| Total Fat 23.97g | 30% |
| Saturated Fat 10.4g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 585mg | 24% |
| Potassium 333mg | 10% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.48g | 1% |
| Protein 19.5g | 31% |
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