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Individual Chicken Potpies with Mushrooms and Peas
MARTHA STEWART20Ingredients
65Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. russet potatoes
- 1 lb. yukon gold potatoes
- 4 garlic cloves
- 1/2 cup nonfat milk
- 2 Tbsp. unsalted butter
- 1/4 tsp. coarse salt
- freshly ground pepper
- 2 tsp. olive oil
- 1 shallot (large, minced, about 1/4 cup)
- 10 oz. button mushrooms (quartered)
- 1/4 tsp. coarse salt
- 2 tsp. fresh flat leaf parsley (chopped)
- 2 tsp. chopped fresh thyme
- 1 1/2 cups low sodium canned chicken stock (or homemade, skimmed of fat)
- 2 cups cold water
- 1 bay leaf (dried)
- 4 leeks (small, about 1 1/4 pounds, white and light-green parts, cut into 1/8-inch rounds, washed thoroughly and drained)
- 1 whole skinless chicken breast (boneless and, about 1 1/8 pounds, cut into 1-inch pieces)
- 1/2 lb. frozen peas (or shelled fresh)
- 1 tsp. cornstarch
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium480mg20% |
| Potassium1700mg49% |
| Protein26g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C80% |
| Calcium20% |
| Iron50% |
* 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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