Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 3 carrots, peeled and diced; 946 milliliters chicken stock; 1 egg yolk; 118 milliliters chopped fresh parsley; 1 Tbsp heavy cream or whole milk; 59 milliliters ice water; 1 Tbsp fresh lemon juice; 2 mediums onions, peeled and chopped; 1 teaspoon paprika; 283 grams package frozen peas, thawed; 1 teaspoons sea salt; 1 kilograms boneless, skinless chicken breasts (or equivalent amount of cooked chicken, shredded or chopped into bite-size pieces); 473 milliliters unbleached all-purpose flour; 12 Tbsps (1 ½ sticks) unsalted butter, cut into pieces; 1 teaspoon Worcestershire sauce

Chicken Pot Pie requires about 45 minutes from start to finish. This recipe makes 8 servings with 567 calories, 46g of protein, and 25g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have worcestershire sauce, carrots, unbleached flour, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing