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Ingredientes
- 4 chicken breasts
- 4 c. water
- 1 med. carrot, scraped and quartered
- 5 mushrooms
- 1/2 c. frzn English peas, thawed
- 2 tbsp. corn starch
- 2 tbsp. water
- 1 med. onion, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pastry for double crust 9 inch pie
Direcciones
- Combine chicken, 4 c. water, 1/4 tsp. salt in Dutch oven; cover and bring to a boil. Reduce heat and cook till tender (45 min). Drain, reserving 2 c. broth. Cold and cut in large pcs.
- Meanwhile slice carrots, onions and put in broth. Cook about 10 min. Add in mushrooms sliced and peas, cook 5 min more. Dissolve cornstarch in 2 Tbsp. water - add in to mix. Bring to a boil.
- Cook 1 minute. Stir in cut up chicken; add in salt and pepper, basil and soy to taste. Line a deep dish pie pan with crust. Spoon in mix. Top with pastry. Cut slits in top. Bake at 450 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 142 | 43% |
| Total Fat 15.74g | 20% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 102mg | 34% |
| Sodium 330mg | 14% |
| Potassium 504mg | 14% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.99g | 2% |
| Protein 32.64g | 52% |
