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Ingredientes
- 1 chicken (3 lb.), cut up
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 c. thin sliced carrots
- 1 1/2 c. sliced celery
- 1 lg. onion, minced to equal 1 c.
- 1 (9 ounce.) artichoke hearts
- 1/2 c. butter
- 6 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. light cream
- 2 tbsp. lemon juice
- 1 pkg. pie crust mix
- 1 egg, broken with 1 tbsp. water
Direcciones
- Cook chicken in a large pot with just sufficient water to cover. Once boiling, skim and add in 1 tsp. salt and 1/4 tsp. pepper. Lower heat and simmer covered for 30 min. Remove chicken from broth and cold. Add in vegetables to broth, simmer 15 min till just tender. Remove vegetables from broth and cold. Measure broth and add in water to make 3 c.. Skin and bone chicken and cut into bite size pcs; add in to vegetables.
- In a large saucepan, heat butter and add in flour, salt and pepper. Cook and stir 1 minute; then add in chicken broth and cream. Cook; stirring constantly till.l thickened. Add in lemon juice, chicken and vegetables. Pour into a 2 qt shallow dish.
- Create a lattice pattern crust over dish with pie crust, join edges with edging strip. Healthy pinch to seal and flute. Brush top with egg/water mix and cake for 30 min in a 400 degree oven till pastry is golden brown and filling bubbly warm.
- Dish can be frzn at this point or possibly held for up to 24 hrs before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 12 servings | |
| Calories 474 | |
| Calories from Fat 294 | 62% |
| Total Fat 33.05g | 41% |
| Saturated Fat 12.53g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 736mg | 31% |
| Potassium 398mg | 11% |
| Total Carbs 21.12g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.24g | 1% |
| Protein 22.7g | 36% |
