Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
Servings:6 | Calories:750 | Total Fat:37g | Chol:206mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 37g
57 %
Sat Fat 18g
90 %
Total Carb 44g
15 %
Fiber 3g
12 %
Sugars 7g
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Cholesterol 206mg
69 %
Sodium 2122mg
88 %
Protein 56g
112 %
Calories:
36% Others combined
34% Chicken
15% All-purpose flour
13% Unsalted butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2 inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced on the diagonal 3 celery stalks, thinly sliced on the diagonal 1/2 cup all-purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 egg whisked with 1 Tbsp water 6 10-ounce ramekins
Directions : View recipe directions on simplyrecipes.com
