Search
by Ingredient

Poule-Au-Pot (Chicken Pot Pie)

StarStarStarStarStar

Your rating

Recipe

 

Yield

6 servings

Prep

30 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4-5 lbs chicken
boiling
* Camera
3 tablespoons butter
Camera
6 cups water
boiling
Camera
1 each carrots
sliced
Camera
1 each onions
sliced
Camera
¼ cup celery leaves
chopped
*
3 whole cloves
* Camera
1 clove garlic
Camera
1 each bay leaves
* Camera
2 teaspoons salt
Camera
¼ teaspoon black pepper
Camera
4 medium potatoes
uncooked
Camera
Topping
2 cups all-purpose flour
Camera
1 teaspoon salt
Camera
3 teaspoons baking powder
Camera
cup vegetable shortening
* Camera
½ cup milk
approximately
Camera
½ cup parsley leaves
fresh, minced
Camera

Ingredients

Amount Measure Ingredient Features
chicken
boiling
* Camera
45 ml butter
Camera
1.4 l water
boiling
Camera
1 each carrots
sliced
Camera
1 each onions
sliced
Camera
59 ml celery leaves
chopped
*
3 whole cloves
* Camera
1 clove garlic
Camera
1 each bay leaves
* Camera
1E+1 ml salt
Camera
1.3 ml black pepper
Camera
4 medium potatoes
uncooked
Camera
Topping
473 ml all-purpose flour
Camera
5 ml salt
Camera
15 ml baking powder
Camera
79 ml vegetable shortening
* Camera
118 ml milk
approximately
Camera
118 ml parsley leaves
fresh, minced
Camera

Directions

Cut the chicken into individual pieces and brown lightly in the butter. Add the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf, salt and pepper. Bring to a boil, cover, then simmer over low heat until the chicken is tender.

Place the cooked pieces of chicken in a casserole and top with the potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left after the chicken has been cooked, 3 tablespoons of the fat from the top of the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour over the potatoes and chicken.

Then top the chicken, potatoes and gravy with a parsley pinwheel, which is prepared in the following manner:

Stir together the flour, salt and baking powder. Cut in the shortening with 2 knives, until the particles are the size of peas. Add the milk gradually. Toss lightly with a fork until all the flour has been dampened, then knead quickly into a round ball. Roll on floured board into an oblong shape ⅛ inch thick.

Butter top of dough and sprinkle with the minced parsley. Roll the same way you would a jelly roll. Cut in 1½ to 2" lengths. Place cut side on top of casserole in an attractive design. Bake at 425 degrees F for 30 to 40 minutes, or until top is golden brown.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 32219% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 1255mg 52%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 16%
Sugars g
Protein 15g
Vitamin A 47% Vitamin C 28%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe