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Poule-Au-Pot (Chicken Pot Pie)

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

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

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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?
 

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