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Chicken Pot Pie Ala Lin

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Submitted by pokz

YIELD

6 servings

PREP

40 min

COOK

45 min

READY

85 min

Ingredients

3 45
TABLESPOONS ML MARGARINE
reduced calorie
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML THYME
dried *
0.6
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML CHICKEN BROTH
¾ 177
2 473
CUPS ML CHICKEN
or turkey, cooked, cut into 1 inch pieces
10 289
OUNCES ML/G GREEN PEAS
and carrots, frozen
1 1
X X PASTRY
for 9 inch, 2 crust pie *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 289 64% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 421mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 33g
Vitamin A 21% Vitamin C 6%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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