35ENTRÉES
3g berfi 41mg .calc 791mg .sod 103mg .chol | 11g fat .sat |
25g fat 27g .pro 30g .carb fat) from (49% | 459 Calories |
servings): 8 on (based serving per information Nutritional |
.serving before minutes 15 least at rest to pie pot Allow .minutes 15 about brown, golden and through cooked fully are biscuits until Bake .9 .biscuits between space of inch ¼ about is there so llingfi the of top the over biscuits the distribute Evenly .pan square inch-9 a into llingfi Pour .8 .plastic with loosely covered Reserve, .pieces 9 into Cut .dough biscuit the prepare cooking, is llingfi While .7 .peas the in stir like,-stew Once .slightly thicken to minutes 40 to 35 additional an for Simmer .onions frozen and chicken reserved the in Stir ).submerged stay vegetables so necessary if broth more (Add .tender are vegetables until minutes, 20 about for simmer let and pepper and salt potato, the in Stir .simmer healthy a maintain to slightly heat reduce then and boil, a to bring to high medium to heat increase broth, chicken the of cups 4 in whisk Slowly .taste ourfl raw any eliminate to minutes 3 about for cook and mixture vegetable the into ourfl the Stir .6 .bowl separate a in reserve and Remove .times 3 to 2 pulsing by chicken the chop roughly batches, three to two In .5 .minutes 10 to 8 about softened, are vegetables until Sauté .sauté to pot the to celery and carrot onion, the Add .chop to times 10 about pulse and onion the Add .blade chopping the insert and disc slicing the Remove .4 .reserve and together celery and carrot the slice and processor food the of bowl work the into disk slicing the Insert .vegetables the prepare heating, is pan While .3 .heat low -medium over stockpot medium a in butter the Put .2 .400°F to oven Preheat .1
servings 10 to 8 Makes
43) | PAGE( DOUGH | | |
ISCUITB UTTERMILKB RECIPE | ½ |
PEAS FROZEN CUP | 3 | ⁄1 |
|
ONIONS PEARL FROZEN CUP | 3 | ⁄1 |
|
| PEPPER BLACK | | |
GROUND FRESHLY TEASPOON | ¼ |
SALT KOSHER TEASPOON | ¾ |
CUBES INCH-½ | | |
INTO CUT AND PEELED | | |
,POTATO SWEET MEDIUM | 1 |
CUBES INCH-½INTO CUT | | |
,POTATO WAXY MEDIUM | 1 |
| SODIUM LOW | | |
,BROTH CHICKEN CUPS | 5 TO 4 |
DIVIDED ,FLOUR | | |
PURPOSE-ALL CUP | ½ |
| )DISCARDED | | |
CARCASS AND SKIN( PIECES | | |
INCH-1INTO CUT AND TURE | | |
-TEMPERA ROOM ,POUNDS | | |
3 TO 2 APPROXIMATELY | | |
,CHICKEN ROASTED | 1 |
PIECES INCH-1INTO CUT | | |
AND PEELED | ,ONION SMALL | 1 |
TRIMMED | STALK CELERY | 1 |
| , |
| TRIMMED AND | | |
PEELED ,CARROT MEDIUM | 1 |
| BUTTER | | |
UNSALTED TABLESPOONS | 6 |
.food comfort ultimate The
PIE POT CHICKEN
