Ingredients:
- 2 large peeled and chopped potatoes (cut about 1-inchx1-inch, if cut too small, will fall apart when cooking)
- 6 chopped mushrooms (i used a food chopper)
- 1 bay leaf
Directions:
- Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
- Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.
- Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.
- Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.
- Shred chicken once cool enough and replace back into broth. Set aside.
- In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
- Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.
- Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.
- Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11 x13 dish).
- Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.
- Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.
- Roll out second half of dough. Place over chicken-veggie filling.
- Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.
- Slice, dice and ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 870.82 Kcal (3646 kJ) | ||
| Calories from fat | 551.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.32g | 94% | |
|---|---|---|---|
| Cholesterol | 257.18mg | 86% | |
| Sodium | 1321.99mg | 55% | |
| Potassium | 491.2mg | 10% | |
| Total Carbs | 49.16g | 16% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 31.91g | 64% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1mg | 33% | |
| Iron | 2.7mg | 15% | |
| Calcium | 187.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 229.33 Kcal (960 kJ) | ||
| Calories from fat | 145.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 94% | |
|---|---|---|---|
| Cholesterol | 67.73mg | 86% | |
| Sodium | 348.15mg | 55% | |
| Potassium | 129.36mg | 10% | |
| Total Carbs | 12.95g | 16% | |
| Sugars | 1.17g | 18% | |
| Dietary Fiber | 1.29g | 20% | |
| Protein | 8.4g | 64% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.7mg | 15% | |
| Calcium | 49.4mg | 19% | |
* 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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