Directions:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms.
- Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
- For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly.
- Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk.
- Bake at 350° for 1 hour or until vegetables are tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1261.1 Kcal (5280 kJ) | ||
| Calories from fat | 457.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.85g | 78% | |
|---|---|---|---|
| Cholesterol | 127.1mg | 42% | |
| Sodium | 1098.03mg | 46% | |
| Potassium | 658.26mg | 14% | |
| Total Carbs | 165.05g | 55% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 30.83g | 62% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 2.4mg | 13% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 216.73 Kcal (907 kJ) | ||
| Calories from fat | 78.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 78% | |
|---|---|---|---|
| Cholesterol | 21.84mg | 42% | |
| Sodium | 188.7mg | 46% | |
| Potassium | 113.13mg | 14% | |
| Total Carbs | 28.36g | 55% | |
| Sugars | 1g | 23% | |
| Dietary Fiber | 0.8g | 19% | |
| Protein | 5.3g | 62% | |
| Vitamin C | 2.2mg | 22% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.4mg | 13% | |
| Calcium | 18.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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