Chicago Culinary Institute Chicken Pot Pies 1956
Created by dienia b on September 25, 2023
- Servings: 6
- Prep Time: 30m
- Cook Time: 75m
- Recipe #41645
Ingredients
- 1/2 pound mushrooms, sliced
- 1/3 cup butter
- 1/4 cup green pepper, chopped
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon monosodium glutamate
- 1/4 teaspoon black pepper, to taste
- 12 ounces heavy cream, (1 1/2 cup)
- 2 teaspoons chicken bouillon, (cubes)
- 1 1/2 cup water, boiling
- 16 ounces cooked chicken breast, chopped
- 3/4 cup frozen corn
- 3/4 cup frozen diced carrots
- 1/4 cup canned pimiento, cut into strips
- 12 ounces prepared pastry crust (1 package)
How to Make
-
Step 1: In a small sauce pan, cover carrots (they had fresh ) with water, and simmer until soft.
-
Step 2: Add corn, cook about 7 minutes.
-
Step 3: Drain and set aside.
-
Step 4: Dice the chicken.
-
Step 5: Set side.
-
Step 6: In a large Dutch oven, melt butter.
-
Step 7: Add the mushrooms and green peppers, and saute until soft.
-
Step 8: Remove the peppers and mushrooms with slotted spoon, allowing the butter to drip back into the pan.
-
Step 9: Stir flour, salt, msg, and pepper into the butter.
-
Step 10: Cook about five minutes, or until mixture begins to take on the color of peanut butter.
-
Step 11: Remove from heat and whisk in cream.
-
Step 12: Dissolve bouillon cubes in 1 1/2 cup boiling water.
-
Step 13: Whisking constantly, gradually add to flour/cream mixture.
-
Step 14: Return to heat and cook, whisking, until thickened.
-
Step 15: Stir in chicken, mushrooms, vegetables, and pimento.
-
Step 16: Divide mixture into six cassolettes.
-
Step 17: Top with your pie crust, and bake at 425 until crust is golden brown (35 minutes).
Nutritional Facts
- Serving Size: 1 (316.4 g)
- Calories 563.5
- Total Fat - 38 g
- Saturated Fat - 17.6 g
- Cholesterol - 249.4 mg
- Sodium - 1326.2 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 3.4 g
- Sugars - 2.3 g
- Protein - 19.2 g
- Calcium - 106 mg
- Iron - 3.5 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.3 mg