Idaho Potato La Creme Pie Recipe

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Ingredients:

Serving

2 cups all-purpose flour
1 tsp salt
3/4 cup well-chilled crisco shortening
4 -8 tbsp ice cold water
1/8 tsp garlic salt
1/8 tsp onion salt
13 tbsp butter
1 small onion, diced
1 -2 carrot, cooked and diced
3 medium russet potatoes, cooked and shredded
2 green onion tops, chopped
1 1/2 cups sour cream
1 (10 1/2 oz) can condensed cream of chicken soup
1 cup shredded sharp cheddar cheese
1/2 tsp salt
1/8 tsp white pepper
3/4 cup chopped cooked chicken breast

Directions:

BLEND flour, garlic salt and onion salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Divide dough in two for double crust or double deep dish crust; shape one ball slightly larger than the other. Flatten balls into 1/2-inch thick round disks.
ROLL larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim even with edge of pie plate.
HEAT oven to 425ºF.
MELT butter in small saucepan. Add onion. Cook until tender. Add carrots. Cook 1 to 2 minutes. Place potatoes in large bowl. Add carrot mixture and onion tops.
COMBINE sour cream and soup in small bowl. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
BAKE 20 to 25 minutes or until crust is golden brown. Cut into wedges; serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	696.3 Kcal (2915 kJ)
Calories from fat	454.49 Kcal
		% Daily Value*
Total Fat	50.5g	78%
Cholesterol	90.28mg	30%
Sodium	712.84mg	30%
Potassium	599.26mg	13%
Total Carbs	47.47g	16%
Sugars	1.78g	7%
Dietary Fiber	2.85g	11%
Protein	14.63g	29%
Vitamin C	7.1mg	12%
Vitamin A	0.6mg	20%
Iron	1.4mg	8%
Calcium	207.3mg	21%

Amount Per 100 g
Calories	258.23 Kcal (1081 kJ)
Calories from fat	168.55 Kcal
		% Daily Value*
Total Fat	18.73g	78%
Cholesterol	33.48mg	30%
Sodium	264.36mg	30%
Potassium	222.24mg	13%
Total Carbs	17.6g	16%
Sugars	0.66g	7%
Dietary Fiber	1.06g	11%
Protein	5.42g	29%
Vitamin C	2.6mg	12%
Vitamin A	0.2mg	20%
Iron	0.5mg	8%
Calcium	76.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.6

Points
19

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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