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Ingredientes
- For the crust (store-bought dough can be substituted):
- ½ cup plus 2 tablespoons all purpose flour, more for dusting
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter
- 2 ½ tablespoons ice-cold water
- For the filling:
- 1 ½ cups diced chicken breast (I used one breast, skin removed, from the roasted chicken)
- 2 cups carcass stock (find recipe on Minced blog) or less sodium store-bought broth
- 2 small carrots, peeled and sliced in ¼-inch slices
- 1 large celery rib, sliced in ¼-inch slices
- ½ cup frozen peas
- ½ medium yellow onion, finely chopped
- 3 tablespoons chicken fat or unsalted butter
- 3 tablespoons all purpose flour
- 1 tablespoon minced flat leaf parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Egg wash (lightly beaten egg with a little water)
- Special equipment: small, shallow baking dish (about 1 quart)
View Full Recipe at Minced
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 763g | |
| Calories 1786 | |
| Calories from Fat 1003 | 56% |
| Total Fat 112.46g | 141% |
| Saturated Fat 48.49g | 194% |
| Trans Fat 0.34g | |
| Cholesterol 336mg | 112% |
| Sodium 661mg | 28% |
| Potassium 1391mg | 40% |
| Total Carbs 113.66g | 30% |
| Dietary Fiber 10.5g | 35% |
| Sugars 11.09g | 7% |
| Protein 77.15g | 123% |
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