Chicken Pot Pie.
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 40.8958 |
| Energy (kCal) | 1790.1257 |
| Carbohydrates (g) | 133.1305 |
| Total fats (g) | 132.4526 |
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Cuisine
North American >> Canadian >> Canadian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Boil your chicken in the water. | 2. When the chicken is done remove it to cool and add the raw vegetables to the chicken broth and boil until they're almost done.You don't want them to get mushy. | 3. Remove the vegies from the broth to another container. | 4. Make a roux with the butter and flour. ( melt the butter and stir in the flour over low heat ). | 5. Add this to about 1 1/2 cups of your broth along with the evaporated milk. | 6. Add your spices and the dehydrated chicken broth. | 7. Simmer this over medium heat until it becomes thickened. | 8. Remove from heat and stir in your vegies and chicken. | 9. I cook the pie in the same pot that I boiled the chicken and vegies but if you prefer you can use a large caserole dish or whatever you have. | 10. Topping: | 11. Mix together the Bisquik,egg and milk. | 12. Pour over the top of your pot pie. | 13. Put in a 400F preheated oven for approx 40 minute or until crust is a golden brown and the juices are bubbling. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken | 4 -5 | cooked cubed | - | - | - | - | |
| potato | 4 | cubed | - | - | - | - | |
| carrot | 5 | cubed | 147.6 | 34.488 | 3.3480000000000003 | 0.8640000000000001 | |
| onion | 1 | cubed | 60.0 | 14.01 | 1.65 | 0.15 | |
| celery | 2 | stalks | cubed | 20.48 | 3.8016 | 0.8832 | 0.2176 |
| pea | 1/4 | cup | 10.29 | 1.8498 | 0.6859999999999999 | 0.049 | |
| chicken stock powder | 1 -2 | tablespoon | - | - | - | - | |
| milk | 1 | can | evaporated | 827.5862 | 19.934 | 8.2399 | 85.7811 |
| butter | 5 | tablespoons | 427.5 | 19.6425 | 13.3575 | 36.0 | |
| flour | 1/4 | cup | 144.57 | 31.6514 | 2.3502 | 0.5609 | |
| water | 6 | cups | 0.0 | 0.0 | 0.0 | 0.0 | |
| salt | 1 | teaspoon | - | - | - | - | |
| pepper | 1 | teaspoon | 5.773 | 1.4708 | 0.239 | 0.075 | |
| marjoram | 1/4 | teaspoon | 0.4065 | 0.0908 | 0.019 | 0.0106 | |
| parsley flake | 1 | tablespoon | - | - | - | - | |
| bisquick baking mix | 1 | cup | - | - | - | - | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| milk | 1/2 | cup | 74.42 | 5.8316 | 3.843 | 3.9894 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.