Karen's Chicken Pot Pie Recipe

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0 votes | 1849 views
Servings: 6


Cost per serving $1.65 view details


  1. Parsley Pastry: In a large bowl combine 2 c. flour, parsley and 1/2 ts salt. With pastry blender or possibly 2 knives, cut in shortening till mix resembles peas. Add in ice water, a Tbsp. at a time, tossing with a fork till all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and chill at least 30 min.
  2. Stewed Chicken: In a 4 qt saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add in cool water to cover.
  3. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 min to one hour till chicken is very tender. Remove chicken with tongs and cold. Strain broth and chill. When chicken is cold sufficient to handle, throw away skin and remove meat from bones. Cut meat in pcs. Wrap and chill.
  4. Cream Sauce: Skim fat from top of cool broth. Measure 1/4 c. into medium saucepan, or possibly heat butter. Add in onion and saute/fry till transparent, 3-5 min. Stir in 1/3 c. flour, 1/2 ts salt and 1/4 ts pepper. Mix well.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 347g
Recipe makes 6 servings
Calories 890  
Calories from Fat 550 62%
Total Fat 61.84g 77%
Saturated Fat 21.56g 86%
Trans Fat 7.61g  
Cholesterol 163mg 54%
Sodium 914mg 38%
Potassium 606mg 17%
Total Carbs 47.03g 13%
Dietary Fiber 3.4g 11%
Sugars 2.51g 2%
Protein 35.84g 57%
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