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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside. | 2. Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened. | 3. Mix all together; add chopped onion, spices, salt and pepper. Divide into four. | 4. Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown. | 5. Makes four 9" pies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken				-	-	-	-
pork	3		cooked chopped	5116.608	0.0	189.2873	477.2326
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
summer savory	1	tablespoon		-	-	-	-
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
flour	2 -3	tablespoons		3469.68	759.6324	56.406000000000006	13.4616
chicken bouillon cube	2		crushed	-	-	-	-
salt pepper				-	-	-	-
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
lard	3/4	lb		3068.5559999999996	0.0	0.0	340.1947
milk	2	cups		297.68	23.3264	15.372	15.9576

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