Ingredients
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½ cup butter
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½ cup all-purpose flour
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1 14.5 ounce can chicken broth
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1 ½ cup milk
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3 cup chopped cooked chicken (about 1 pound)
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1 16 ounce package frozen mixed vegetables
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½ of a 14.4-ounce package frozen pearl onions (1 1/2 cups)
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1 teaspoon poultry seasoning
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½ teaspoon salt
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⅛ teaspoon ground black pepper
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1 recipe Pastry Topper for Pot Pie
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1 tablespoon milk
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¼ cup grated Parmesan cheese (1 ounce)
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Freshly snipped Italian parsley (optional)
Pastry Topper for Pot Pie
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2 ½ cup all-purpose flour
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1 teaspoon salt
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½ cup shortening
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¼ cup butter, cut into pieces, or shortening
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½ cup cold water
Directions
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Preheat oven to 400°F. In a large saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in broth and the 1 1/2 cups milk. Cook and stir until slightly thickened and bubbly. Stir in chicken, vegetables, onions, poultry seasoning, salt, and pepper. Cook and stir until heated through. Set aside; keep warm.
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Prepare Pastry Topper for Pot Pie. On a lightly floured surface, roll pastry from center to edges into an oval or rectangle 1 inch larger than a 3-quart oval or rectangular baking dish (about 14x10-inches). Transfer hot chicken mixture to baking dish. Cut pastry into 1 1/2-inch-wide strips. Weave strips over hot filling in a wide lattice pattern. Trim pastry 1/2 inch beyond edge of dish. Brush top of pastry with the 1 tablespoon milk. Sprinkle with Parmesan cheese.
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Bake about 40 minutes or until light brown and edges are bubbly. Let stand for 10 minutes before serving. If desired, sprinkle with parsley.
Pastry Topper for Pot Pie
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In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.
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Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
Nutrition Facts (per serving)
| 618 | Calories |
| 37g | Fat |
| 48g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 618 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 16g | 80% |
| Cholesterol 100mg | 33% |
| Sodium 913mg | 40% |
| Total Carbohydrate 48g | 17% |
| Total Sugars 4g | |
| Protein 25g | 50% |
| Vitamin C 6mg | 7% |
| Calcium 121mg | 9% |
| Iron 3.5mg | 19% |
| Potassium 387mg | 8% |
| Fatty acids, total trans 2g | |
| Folate, total 108.9mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
