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Thai Chicken Pot Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.228
Energy (kCal)1217.297
Carbohydrates (g)154.6503
Total fats (g)43.3321
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Combine first four ingredients in a large microwave safe bowl. Microwave on high for 1 minute. Stir until smooth. | 3. Add mixed vegetables, chicken and sugar snap peas. Toss to coat. | 4. Transfer mixture to a 1-1/2 quart round casserole dish. | 5. Brush edge of dish with egg. Place pie dough on top of chicken mixture letting extra pie dough go over the sides. | 6. Press to seal. Brush top of pie crust with egg, then sprinkle cilantro, peanuts, and red pepper on top. | 7. Bake for 30 to 35 minutes or until crust is golden brown and sauce is bubbly. | 8. Remove from oven and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chunky peanut butter 1/4 cup 382.485 11.4101 16.8087 33.1982
    teriyaki sauce 1 1/2 1/2 384.48 67.2192 25.6176 0.0864
    rice vinegar 1 tablespoon - - - -
    chili paste 1 tablespoon - - - -
    vegetable 2 cans drained mixed 327.0165 74.1769 13.1604 0.7976
    chicken 2 cups cooked cubed - - - -
    sugar snap pea 1 1/2 cups - - - -
    bake pie crust 1 - - - -
    cilantro 1 teaspoon chopped 0.0767 0.0122 0.0071 0.0017
    egg 1 beaten 71.5 0.36 6.28 4.755
    peanut 1 tablespoon salted crushed 51.7388 1.4719 2.3542 4.4932
    red pepper flake 1/4 teaspoon dried - - - -

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



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