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Chicken Pot Pie - gluten free, dairy free, soy free, egg free optional
FROM JESSICA'S KITCHEN18Ingredients
105Minutes
810Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 chicken breast halves (bone-in, skin-on, about 12 ounces each, or leftover cooked chicken breast)
- 2 tsp. kosher salt (plus 1½ teaspoons for filling)
- 1 tsp. crushed black pepper (plus 1 teaspoon for filling)
- 3 Tbsp. grape seed oil
- 2 onions (medium, diced)
- 5 carrots (peeled and sliced ¼ inch thick)
- 4 celery stalks (sliced ¼ inch thick)
- 1 tsp. fresh thyme leaves
- 1/3 cup white rice flour (organic)
- 2 1/2 cups unsweetened coconut milk
- 10 oz. frozen peas (thawed)
- 1 pkg. pie crust mix (I use Bob’s Red Mill GF Pie Crust Mix)
- 6 oz. soy (non-dairy, free butter, I use Earth Balance soy free spread, quartered and chilled)
- 4 oz. shortening (organic palm, I use Spectrum Organics, cut into chunks and chilled)
- 1 1/2 tsp. distilled white vinegar
- 7 Tbsp. ice water
- 1 tsp. coconut milk
- 2 egg yolks
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories810Calories from Fat540 |
% DAILY VALUE |
Total Fat60g92% |
Saturated Fat27g135% |
Trans Fat2g |
Cholesterol95mg32% |
Sodium1160mg48% |
Potassium900mg26% |
Protein24g |
Calories from Fat540 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A170% |
Vitamin C40% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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