Ingredientes para Carol Berger's Coach House Stewed Chicken Pot Pie
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carol Berger's Coach House Stewed Chicken Pot Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Carol Berger's Coach House Stewed Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 carrots, diced, and cook until softened, about 5 minutes.
- Add 1 tablespoon of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 3 cups of chicken broth, stirring until smooth.
- Stir in 2 cups of cooked chicken, 1 cup of frozen peas, 1/2 cup of chopped celery, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Pour the chicken mixture into a 9x13 inch baking dish.
- In a separate bowl, prepare the pie crust (either homemade or store-bought). Roll out the dough and place it over the chicken mixture.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
69g
Fat
150g
Carbs
21g
