We doubled the best part of a pot piethe crustfor an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.
Ingredients For Double-Crust Chicken Pot Pies Recipe
2 Pkg. refrigerated piecrusts
0.5 cup Unsalted Butter, Divided
2 Boneless, Skinless Chicken Breasts
8 ounce Cremini mushrooms, quartered
1.5 cup Diced russet potato
0.5 cup Chopped yellow onion
0.5 cup Diced Carrot
1 tablespoon Chopped Fresh Thyme
2 teaspoon Finely chopped garlic
2 teaspoon Chopped Fresh Oregano
0.25 cup All purpose flour
2.5 cup Chicken stock, divided
1 teaspoon Kosher salt
1 teaspoon Black pepper
0.25 teaspoon Crushed Red Pepper
0.75 cup Frozen green peas
0.5 cup Heavy cream
1 Large egg yolk
Nutrition value
130
calories per serving
3 g Fat6 g Protein18 g Carbs7 g FiberOther
Current Totals
3 g Fat
6 g Protein
18 g Carbs
7 g Fiber
MacroNutrients
Carbs
18 g
Protein
6 g
Fiber
7 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
116 mg
Iron
5 mg
Vitamin A
2481 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
54 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
1 mg
Phosphorus
122 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
