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Poule-Au-Pot (Chicken Pot Pie)















Low Cholesterol, Trans-fat Free, Good source of fiber


4-5 lbs chicken
3 tablespoons butter
6 cups water
1 each carrots
1 each onions
¼ cup celery leaves
3 whole cloves
1 clove garlic
1 each bay leaves
2 teaspoons salt
¼ teaspoon black pepper
4 medium potatoes
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
cup vegetable shortening
½ cup milk
½ cup parsley leaves
fresh, minced


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

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Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 32219% of calories 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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