Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust

Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust
20 Ingredients
  • For the biscuit topping:
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh flat-leaf parsley, very finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces
  • 1/2 cup milk
  • For the chicken:
  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 large onion, diced
  • 1 fennel bulb, cored and chopped into small pieces
  • 4 cloves garlic, minced
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch chunks
  • Juice and zest of 1 lemon
  • 1 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 2/3 cup grated Parmesan cheese
Nutrition
653
33% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

37% 24

Saturated

47% 9

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

18% 55

Carbs (net)

- 50

Fiber

23% 6

Sugars

- 5

Sugars, added

- 0

Protein

95% 48

Cholesterol

47% 141

Sodium

53% 1266

Calcium

36% 361

Magnesium

24% 103

Potassium

30% 1407

Iron

24% 4

Zinc

21% 2

Phosphorus

106% 745

Vitamin A

16% 140

Vitamin C

42% 38

Thiamin (B1)

43% 1

Riboflavin (B2)

46% 1

Niacin (B3)

119% 19

Vitamin B6

131% 2

Folate equivalent (total)

36% 146

Folate (food)

- 64

Folic acid

- 48

Vitamin B12

27% 1

Vitamin D

133% 20

Vitamin E

17% 3

Vitamin K

64% 76

Sugar alcohols

- 0

Water

- 408
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