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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Take the chicken off the bone in large pieces. In a deep dish pie plate, | 2. make alternate layers of chicken, ham and leeks. | 3. 2. In a saucepan over medium heat melt the butter and add the onions. Saute | 4. until the onions are soft. Stir in the flour and mustard and cook for a few | 5. minutes. Slowy add the chicken broth and cream, stirring until it is thickened. | 6. Pour the sauce over the chicken, ham and leeks in the pie pan. | 7. 3. Roll out the pie crust until it is slightly larger than the pie plate. | 8. Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges | 9. and cut holes for steam. | 10. 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to | 11. 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cooked	-	-	-	-
ham	1	cup	cooked diced	-	-	-	-
leek	4		washed chopped	217.16	50.373999999999995	5.34	1.068
onion	1		chopped	64.0	14.944	1.76	0.16
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
dijon mustard	1	teaspoon		-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt				-	-	-	-
pepper				-	-	-	-
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
pie crust	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.