Tuesday, November 10, 2009

Chicken Pot Awesome!

So, I need to post about how awesome The Williams & Sonoma Bride and Groom Cookbook is.
It's phenomenal. Seriously, between that book and the ever so "to the Hamptons!" Ina Garten, Mrs Barefoot Contessa herself, I am pretty in love with cooking. So thank you both.

This recipe is adapted from the Bride and Groom cookbook.
Chicken Pot Pie. It's a meal with your carbs, your protein, your veggies, and warmth like your mama used to make.
Perfect for those winter months coming up!

Warning; This makes 2 VERY large pot pies that fill your average run of the mill 9-10" pie pan; 4 healthy servings in each pie pan, totaling 8 servings.

Les Ingredients:

3 servings (approximately 4-6 ounces each) Chicken Breast, Boneless, Skinless.

3 tbsp Light Butter

5 tbsp All Purpose Flour

1/2 cup Fat Free Half and Half

1 cup Yellow Onion, Chopped

1 cup Carrots, Chopped

1 cup Celery, Diced

2 cups Button Mushrooms

1 package Puff Pastry Sheets (2 sheets)

1 tsp Coarse Kosher Salt

1 tsp Ground Black Pepper

4 Cups Lower Sodium Chicken Broth

1-2 cups Yukon Gold Potatoes, diced

Touch of Olive Oil

1 tsp fresh sage

2 tsp fresh thyme

2 tsp finely chopped celery leaf

With a touch of olive oil, heat a medium sauce pan.

Add onions, carrots, celery- saute for about 4-5 minutes.

Add the mushrooms and potatoes, stir often, for about 4 minutes.

Add chicken stock, bring to a slight boil. Next, lower the heat to medium/low and add chicken.

Next, add sage, thyme, and celery leaf & some salt (about 2 tsp) and pepper. Let this simmer for 10 minutes or so.

Now, in a small sauce pan, make a roux with the butter and flour. Stir constantly for about 5 minutes with a wooden spoon.

Add the Fat Free half and half and stir to get the sauce to thicken. Next add the roux to the chicken mixture. Let this simmer for 5-10 minutes. Adjust seasoning at this point to your liking.

Next, take two pie pans, and fill them with the chicken/vegetable mixture. Leave some room for the pastry. Let them cool for about 30 minutes.

With your pastry, cut two rounds to fit on top of the pie crust.

In your 400 degree oven they go and let cook for about 15 minutes.

Golden deliciousness.

The facts, approximately (remember this is an all inclusive meal, meaning- carbs, protein, and veggies!):

Nutrition Facts

Recipe Serves 8 people

Amount per Serving
  • Calories 440Calories from Fat 189
% Daily Value *
  • Total Fat 20.86g32%
  • Saturated Fat 10.97g55%
  • Monounsaturated Fat 0.57g
  • Polyunsaturated Fat 0.03g
  • Cholesterol 58.13mg19%
  • Sodium 578.81mg24%
  • Potassium 205.8mg6%
  • Total Carbohydrate 39.48g13%
  • Dietary Fiber 1.21g5%
  • Sugars 4g
  • Protein 27.07g54%
  • Vitamin A43.88
  • Vitamin C4.96
  • Calcium2.82
  • Iron17.79
  • Vitamin E0.49
  • Thiamin (B1)0.01
  • Riboflavin (B2)0.02
  • Niacin (B3)0.21
  • Vitamin B61.61
  • Phosphorus9.71
  • Magnesium4
  • Panthothenic Acid0.08
  • Zinc0.42
  • Manganese0.05
Est. Percent of Calories from:
Fat 42.7% Carbs 35.9%
Protein 24.6%

No comments:

Post a Comment