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    You are in: Home / Recipes / Chicken Pot Pie As Seen on the Early Show Recipe
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    Chicken Pot Pie As Seen on the Early Show

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Wyo~lady's Note:

    This recipe was featured on "The Early Show". It looks delicious and fairly simple to make. I wanted the nutrition info, so that is the main reason I am posting it. Enjoy!! ( I just checked out the nutrition info and it has 2 bay leaves as having 149g Carbs, 626 Calories, 1668mg Calcium, that cannot be I don't know how accurate the nutrition info is?? maybe I did something wrong when I posted?? )

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    Serves: 4


    individ ...

    Units: US | Metric



    1. 1
    2. 2
      Preheat oven to 375 degrees F.
    3. 3
      On a lightly floured surface, roll out pastry dough with a floured rolling pin. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.
    4. 4
      Combine the stock, onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring the broth to a boil, reduce heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return the mixture to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.
    5. 5
      Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups. Reserve the remaining stock for another use. When the chicken is cool to the touch cut it into bite-size chunks and set aside.
    6. 6
      Melt the butter in a large sauté pan over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in flour and cook another minute. Add reserved stock and milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from heat and add chicken, the remaining 1 tablespoon chopped thyme, salt, and ground pepper. Spoon chicken mixture into four 2-cup individual oven-proof bowls. Set aside.
    7. 7
      Remove pastry from refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each bowl and press around the edges to seal the pastry around the bowl. Cut a vent in the center. Using a pastry brush, brush each pie with the egg wash.
    8. 8
      Bake until the pastry is puffed and dark golden brown, about 35 minutes.

    Ratings & Reviews:


    Nutritional Facts for Chicken Pot Pie As Seen on the Early Show

    Serving Size: 1 (787 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1233.7
    Calories from Fat 623
    Total Fat 69.2 g
    Saturated Fat 22.2 g
    Cholesterol 177.1 mg
    Sodium 1768.2 mg
    Total Carbohydrate 108.9 g
    Dietary Fiber 19.0 g
    Sugars 8.0 g
    Protein 54.2 g

    The following items or measurements are not included:

    fresh thyme

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