RecipeDB

Cooking in progress....

Carol Berger's Coach House Stewed Chicken Pot Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.703
Energy (kCal)2032.4823
Carbohydrates (g)269.6963
Total fats (g)90.3351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours. | 2. Remove chicken, remove skin from the chicken and de-bone. | 3. Save 4 cups broth, remove fat. | 4. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again. | 5. Remove veggies, set aside. | 6. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while. | 7. When it bubbles and has thickened, add salt & pepper. | 8. Pour 1/2 the sauce in a casserole dish. | 9. Add mushrooms and arrange the chicken, add veggies, parsley and peas. | 10. Pour in remaining sauce. | 11. Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top. | 12. Bake 400f oven for 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing chicken 1 stewing - - - -
    carrot 3 large cut 157.44 36.7872 3.5712 0.9216
    onion 12 336.0 78.456 9.24 0.84
    mushroom 2 cans drained - - - -
    salt pepper - - - -
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    flour 2/3 cup 385.52 84.4036 6.2673 1.4957
    pea 2 cans drained 123.4183 22.1859 8.2279 0.5877
    parsley 3 tablespoons dried 4.104 0.7216 0.3386 0.0901
    pie crust 1 round - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition