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Chicken Pot Pie
Cornbread is such a natural topping for chicken pot pie, one wonders whey we don’t always make it this way.
6-8 Servings
- 50 min -
foodandwine.com
Servings:
6-8
| Calories:
410
| Total Fat:
17g
| Chol:
92mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
17g
26 %
Sat Fat
4g
20 %
Total Carb
44g
15 %
Fiber
6g
24 %
Sugars
6g
---
Cholesterol
92mg
31 %
Sodium
1395mg
58 %
Protein
21g
42 %
Calories:
31% Others combined
29% Rotisserie chicken
29% Cornmeal
10% Extra-virgin olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 1/4 cups cornmeal
1/3 cup all-purpose flour
Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 cups well-shaken buttermilk
Directions :
View recipe
directions
on foodandwine.com
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Chicken Pot Pie
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