Main Dishes

New England Chicken Pot Pie

640
6-8
Filling:
2 tablespoons butter
2 medium onions ( diced )
1 celery rib ( diced )
1 large carrot ( diced )
3 cups cubed ( 1-inch cooked chicken )
1 1/2 cups fresh or frozen green peas
1 cup diced fresh mushrooms
Salt and freshly ground black pepper
1/4 cup vegetable shortening
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup half-and-half
Biscuit Crust:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chilled vegetable shortening
1 cup whole milk
Grease a 2-quart casserole. Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the...
See the full directions on my site
Nutritions

Calories
1255

Sodium
1338mg
55% DV

Fat
113g
174% DV

Protein
9g
18% DV

Carbs
35g
12% DV

Fiber
4g
16% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV