Chicken Pot Pie
|Vegetable oil spray||1|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Diced cooked chicken||2 Cup (32 tbs)|
|Small white onions||3⁄4 Cup (12 tbs), cooked|
|Cooked carrot slice||1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)|
|Lima beans||1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)|
|Green peas||1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)|
|Pastry crust/Mashed potato topping||1 (1 Recipe)|
Preheat oven to 400° F.
Lightly spray a 1 1/2-quart casserole dish with vegetable oil.
In a saucepan, combine nonfat dry milk and flour.
Add water and whisk until smooth.
Add tarragon, parsley and pepper.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove saucepan from heat and add chicken and vegetables.
Pour into 1 1/2 quart casserole.
Cover with Pastry Crust or Mashed Potato Topping.
Bake 20 minutes, or until lightly browned.
Serving size: Complete recipe
Calories 2579 Calories from Fat 190
% Daily Value*
Total Fat 99 g152%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 363.4 mg121.1%
Sodium 985.8 mg41.1%
Total Carbohydrates 249 g82.9%
Dietary Fiber 15.2 g60.6%
Sugars 65.5 g
Protein 177 g354%
Vitamin A 25.8% Vitamin C 129.4%
Calcium 155.3% Iron 65.5%
*Based on a 2000 Calorie diet