Chicken Pot Pie Ala Lin
Yield
6 servingsPrep
40 minCook
45 minReady
85 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
reduced calorie |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| ¾ | cup |
chicken broth
|
|
| ¾ | cup |
heavy whipping cream
|
|
| 2 | cups |
chicken
or turkey, cooked, cut into 1 inch pieces |
|
| 10 | ounces |
green peas
and carrots, frozen |
|
| 1 | x |
pastry
for 9 inch, 2 crust pie |
* |
| 1 | cup |
onions
canned, small |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
reduced calorie |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 177 | ml |
chicken broth
|
|
| 177 | ml |
heavy whipping cream
|
|
| 473 | ml |
chicken
or turkey, cooked, cut into 1 inch pieces |
|
| 289 | ml/g |
green peas
and carrots, frozen |
|
| 1 | x |
pastry
for 9 inch, 2 crust pie |
* |
| 237 | ml |
onions
canned, small |
|
Directions
Heat margarine in 3 quart saucepan over low heat until melted.
Stir in flour, salt, thyme and pepper.
Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth and whipping cream; heat to boiling, stirring constantly.
Boil 1 minute, then stir in chicken, peas and carrots, and onions.
Heat oven to 425℉ (220℃). Prepare pastry. Fill bottom crust with mixture and top with top crust.
Bake 35 to 45 minutes, or until golden brown.
