Butter Buds - Food Ingredients

Chicken Pot Pie

8 lbs. Chicken breasts, skinless, boneless
3 qts. Chicken stock, divided
4 ½ cups BUTTER BUDS, reconstituted
4 cups onion, chopped
24 sheets Phyllo dough
8 cups potatoes, largely diced
1 ¼ cups flour, all purpose
1 cup white wine
2 Tbsp. Tarragon leaf, dried
3 cups peas
salt and pepper (to taste)
5 cups carrots, sliced ½ “ thin

Poach chicken in 4 cups stock until firm. Cool. Remove from stock, reserving liquid.

In saucepan, simmer reconstituted BUTTER BUDS, reserved cooking liquid, onion, carrots, and potatoes until vegetables are almost tender (about 7-8 minutes).

Form slurry with remaining stock and flour; add to vegetable mixture. Add wine and seasonings. Cook until sauce begins to thicken. Add to reserved chicken and peas. Season with salt and pepper.

Bake in individual 2-cup casseroles topped with one folded Phyllo dough sheet that has been brushed with reconstituted BUTTER BUDS and sprayed with BUTTERMIST pan spray. Cut and fold over excess dough. Bake in preheated 375 degree oven, 20-30 minutes, until top browns.

Nutrition per Serving:
Calories – 228
Carbohydrates – 37 g
Cholesterol – 46 mg
Fat – 2 g
Protein – 26 g
Sodium – 839 mg