www.luciesfarm.com
Doggie Valentine
Heart Shaped Chicken Pot Pie
By Marjorie J. Walsh
Jan 11, 2006 - 6:34:00 PM
Heart Shaped Chicken Pot Pie |
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Filling |
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1/2 med |
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sweet potato |
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1/2 cup |
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chopped chicken breast or turkey |
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1/4 cup |
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grated carrot |
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1/4 cup |
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grated cheese |
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1/4 cup |
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frozen peas |
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1/4 tsp |
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garlic powder |
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1/2 tbs |
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calcium |
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Pastry |
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8 oz |
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whole wheat flour |
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4 oz |
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butter |
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1/4 cup |
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ice water |
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A little melted butter or milk for brushing the pastry |
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To Make The Filling |
Heat oven to 375F/190C (170C fan assisted)/gas mark 5. |
Grate the potato, carrot and cheese. In a bowl, combine the potato, chicken, carrot, peas, cheese, garllic powder and calcium. Mix thoroughly. |
To Make The Pastry |
Rub butter into the flour until it resembles breadcrumbs. Slowly add the ice water until the dough holds together. Put onto a lightly floured board and divide into four. Roll out the first piece and cut into a heart shape using a cookie cutter. Alternatively, if you have a heart shaped tart tin, press pasty into the tin. Fill with the filling. Roll out a second piece and cover. Crimp the edges together and poke a set of holes in the top. |
Brush the tops either with melted butter or a little milk. Bake for 35-40 minutes until golden brown. Transfer to a wire rack to cool. If baked in a tart tin, wait 5 minutes and then turn out onto a wire rack. Serve at room temperature. | |
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Servings: 2 |
Preparation time: 20 minutes |
Cooking time: 40 minutes |
Ready in: 1 hour |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
A little melted butter or milk for brushing the pastry | |
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Amount Per Serving |
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Calories |
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1039.63 |
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Calories From Fat (47%) |
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484.85 |
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% Daily Value |
Total Fat 55.23g |
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85% |
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Saturated Fat 33.41g |
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167% |
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Monounsaturated Fat 14.10g |
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Polyunsaturated Fat 3.16g |
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Trans Fatty Acids 0.03g |
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Cholesterol 207.78mg |
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69% |
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Sodium 227.39mg |
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9% |
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Potassium 953.84mg |
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27% |
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Carbohydrates 93.87g |
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31% |
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Dietary Fiber 16.39g |
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66% |
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Sugar 4.49g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 77.48g |
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Protein 49.13g |
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98% |
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Vitamin A 9916.25IU |
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198% |
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Vitamin C 9.23mg |
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15% |
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Calcium 2369.77mg |
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237% |
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Iron 6.01mg |
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33% |
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Vitamin D 1.98IU |
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0% |
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Thiamin 0.69mg |
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46% |
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Riboflavin 0.48mg |
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28% |
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Niacin 21.12mg |
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106% |
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Vitamin B6 1.17mg |
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58% |
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Folate 76.40µg |
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19% |
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Vitamin B12 0.68µg |
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11% |
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Pantothenic Acid 2.53mg |
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25% |
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Phosphorus 756.28mg |
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76% |
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Magnesium 208.90mg |
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52% |
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Zinc 5.09mg |
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34% |
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Copper 0.55mg |
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28% |
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Manganese 4.51mg |
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226% |
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Selenium 104.46µg |
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149% |
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Alcohol 0.00g |
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Caffeine 0.00mg |
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Water 206.01g |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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Copyright © 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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