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Single-Crust Chicken Pot Pies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/6th pie) contains 600 calories, 52 g carbohydrate, (8 g fiber), 26 g protein, 30 g fat, (8 g saturated fat), 95 mg cholesterol, and 2260 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 600
  • Servings: 6

Ingredients

Directions

  1. Preheat oven to 375 degrees. Prepare pastry by combining 1 cup cake meal, sugar and 6 Tbsp margarine in food processor; process until well blended, 25 to 30 seconds. Add water and process until dough comes together. Set aside.
     
  2. Blanch asparagus 2-3 min in large pot of boiling salted water, until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside. Following same procedure, blanch carrots 3-4 min; parsnips 3-4 min; turnips 3-4 min; potatoes 10-12 min. 
     
  3. Combine chicken, asparagus, carrots, parsnips, turnips, and potatoes in two 2-quart (8x8-inch) baking dishes. Sprinkle with dill weed and tarragon; season with salt and pepper.
     
  4. Melt remaining 6 Tbsp margarine in large saucepan on MED-HIGH; add onions. Cook, stirring, 3-4 min. Sprinkle with 9 Tbsp cake meal, stirring until well blended. Gradually add chicken stock; heat to boiling, whisking occasionally. Simmer 10 min. Pour over chicken and vegetables.
     
  5. Cut 2 pieces of wax paper about 9 inches by 18 inches. Roll out pastry dough between the 2 sheets of wax paper to 1/8-inch thickness and approximate shape of the 2 dishes. Cut the rolled-out pastry in half so there are now 2 9x9 inch pieces. Peel the top piece of the wax paper off, and then invert the pastry dough on top of the chicken and vegetable mixture. Peel bottom piece of wax paper off.
     
  6. Arrange pastry on top of chicken and vegetable mixture, tucking in edges Brush with beaten egg. Cut slits to let steam escape. Bake 45 min, until golden brown.
Chef Tips
  • Cake flour makes this dough fragile, so rolling it between wax paper helps keep it together. Parchment paper can be used in place of wax paper.
  • Choose Kosher for Passover ingredients to ensure that this recipe is appropriate for your Passover table.

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