READY IN: 1hr 25mins
INGREDIENTS
2 -3cups rotisserie chicken, diced 2cupsonions 3⁄4 cupunsalted butter (12 TBS) 2teaspoonspepper, to preference 1 lemon zest and 1/2 lemon juice 2onions 2mediumcarrots, diced 2mediumpotatoes, cubed 2⁄3 cupflour 1cupmushroom, chopped 1 (8 ounce) can peas 1⁄4 cupfresh parsley, chopped 3 -4sprigsfresh thyme 1⁄4 cupheavy cream 1teaspoonsalt (to taste) 5cupschicken stock (homemade or low sodium ) 2teaspoonsbouillon 1 egg and 1tbs water for egg washNUTRITION INFO
Serving Size: 1 (371) g
Servings Per Recipe:4
Calories: 747.3
Calories from Fat 399 g 53 %
Total Fat 44.4 g 68 %
Saturated Fat 26.4 g 132 %
Cholesterol 120.9 mg 40 %
Sodium 1065.3 mg 44 %
Total Carbohydrate72.3 g 24 %
Dietary Fiber 9.8 g 39 %
Sugars 16.9 g 67 %
Protein 18.2 g 36 %
DIRECTIONS
On low-medium heat, saute onions, carrots, and potatoes with butter until onions are translucent (~10 minutes.)Make sure you don’t brown them.Heat stock with bullion on low heat until dissolved. Add flour to onion mix until blended, then add in broth (Will become a thick gravy.).Add the rest of the ingredients to the pot and mix well. Let simmer for about 10 minutes. Adjust salt to taste.Add to unbaked pie crust. If covering with crust, make 3 slices in top, then brush top with egg wash.Bake according to crust recipe. Let cool and enjoy.Source: Read Full Article