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Ingredientes
- 1 whl chicken (3 1/2 lbs.)
- 1 x Carrots sliced thick
- 1 x Rib celery slick thick
- 1 med Onion valved
- 10 c. Water
- 1 x Bay leaf
- 1/4 tsp Fresh grnd pepper
- 1/2 c. Carrots peeled, diced
- 1 c. Frzn pearl onions
- 1 x Red pepper diced
- 3 Tbsp. Butter or possibly margarine
- 8 ounce Fresh mushrooms quartered
- 1/2 c. Frzn peas
- 3 Tbsp. All-purpose flour
- 1/2 c. Lowfat milk
- 1 tsp Worcestershire sauce
- 1/2 tsp Salt
- Â Â ds Red pepper sauce
- 1 pkt Frzn puff pastries thawed according to package direction (2 sheets)
- 1 lrg Egg lightly beaten
Direcciones
- Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 min. Remove chicken. Cold; strain chicken broth and remove fat.
- Reserve 2 c. broth. Remove skin and bones from meat, tear into large pcs. Transfer to bowl.
- Bring reserved chicken broth to boil in large saucepan. Add in diced carrots and celery; reduce heat and simmer 5 min. Add in pearl onions and red pepper; simmer 1 minute. Add in mushrooms and peas; simmer 1 minute more.
- With slotted spoon, transfer vegetables to chicken. Reserve broth.
- Heat butter in medium saucepan over medium-high heat. Add in flour and cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and the lowfat milk, Worcestershire, salt and pepper sauce. Simmer 5 min, whisking occasionally. Add in to chicken and vegetables and stir to combine.
- Preheat oven to 425 degrees. Spoon chicken mix into 4 ovenproof individual baking dishes. Cut 4 circles from pastry 2 inches larger than top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with beaten egg. Bakes pot pies on cookie sheet till tops are golden brown and filling is bubbly, about 25 min.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1135g | |
| Recipe makes 4 servings | |
| Calories 919 | |
| Calories from Fat 554 | 60% |
| Total Fat 61.65g | 77% |
| Saturated Fat 20.57g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 708mg | 30% |
| Potassium 1073mg | 31% |
| Total Carbs 24.09g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.55g | 5% |
| Protein 65.05g | 104% |
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