English Chicken And Veggie Pot Pies

Healthycooking's picture

Aug. 10, 2011

Ingredients

Chicken 2 Cup (32 tbs) , cooked
Water 1 1/2 Cup (24 tbs)
Dry milk 1/2 Cup (8 tbs)
Non fat dry milk 1/2 Cup (8 tbs)
Flour 3 Tablespoon
Salt 1 Teaspoon
Tarragon 1/4 Teaspoon
Parsley 1/4 Teaspoon
Pepper 1/8 Teaspoon
White onions 3/4 Cup (12 tbs)
White onions 3/4 Cup (12 tbs) , cooked (Small)
Carrots 1 , cooked, sliced
Lima beans and green peas/One package of mixed frozen vegetables 1 1/2 Cup (24 tbs)
Pastry crust/Mashed potato 1 (For Topping)

Directions

GETTING READY

1. Preheat oven to 400°F.

2. Whisk nonfat dry milk and flour with water until the mixture becomes smooth.

3. Add salt, tarragon, parsley and pepper.

MAKING

4. Cook over medium heat, stirring constantly, until mixture thickens.

5. Mix in chicken and vegetables.

6. Pour into 1 1/2-quart casserole.

FINALIZATION

7. Cover with Pastry Crust or Mashed Potato Topping.

8. Bake 20 minutes, or until lightly browned.

SERVING

9. Serve hot or in room temperature.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 751Calories from Fat 149

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 892 mg37.17%

Total Carbohydrates 71 g23.7%

Dietary Fiber 5 g20%

Sugars 26 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet