Nutrition balance score
Great
Glycemic Index
55
Low
Nutrition per serving
Calories1616.4 kcal (81%)
Total Fat72.7 g (104%)
Carbs156 g (60%)
Sugars34.9 g (39%)
Protein86.9 g (174%)
Sodium2308 mg (115%)
Fiber25.4 g (91%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
CRUST: Combine 3/4 cup flour, baking powder and salt. Cut in butter until crumbly. Add buttermilk and oil. Mix well. Gradually add water until dough forms a ball. Cover and refrigerate 1 hour.
Step 2
FILLING: Melt butter in a large skillet. Add the carrots, celery and onion; sauté until crisp-tender. In a small bowl, combine flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to a greased square baking dish. On a floured surface, roll out dough of crust to fit baking dish. Place dough over chicken mixture. Cut slits in dough. Brush with egg white. Bake at 425°F for 20-25 minutes or until crust is golden brown.
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