21 Ingredients
  • For the crust:
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 6 to 7 tablespoons whole milk
  • For the filling:
  • 2 cups homemade or store-bought low sodium chicken broth
  • 1 1/2 pounds skinless, boneless, chicken thighs, legs, breasts, or a mix
  • 3 tablespoons olive oil
  • 3 medium leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups)
  • 2 medium stalks celery, cut into 1/4-inch pieces (1 cup)
  • 2 medium carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup plus 2 teaspoons whole milk, divided
  • 3 tablespoons chopped parsley
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup frozen peas
  • 1 large egg yolk
Nutrition
1524
76% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

157% 102

Saturated

240% 48

Trans

- 2

Monounsaturated

- 36

Polyunsaturated

- 10

Carbs

35% 105

Carbs (net)

- 98

Fiber

29% 7

Sugars

- 17

Sugars, added

- 6

Protein

96% 48

Cholesterol

125% 374

Sodium

70% 1680

Calcium

23% 235

Magnesium

24% 103

Potassium

23% 1061

Iron

48% 9

Zinc

36% 4

Phosphorus

84% 587

Vitamin A

105% 944

Vitamin C

24% 21

Thiamin (B1)

91% 1

Riboflavin (B2)

81% 1

Niacin (B3)

104% 17

Vitamin B6

73% 1

Folate equivalent (total)

94% 377

Folate (food)

- 124

Folic acid

- 148

Vitamin B12

74% 2

Vitamin D

17% 3

Vitamin E

32% 5

Vitamin K

97% 116

Sugar alcohols

- 0

Water

- 464
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