Chicken Pot Pie

By nurseliz

Ingredients

• 1 Oil Pastry (below)
• Nonstick cooking spray
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 12 ounce can evaporated fat-free milk
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1 teaspoon instant chicken bouillon granules
• 1/2 teaspoon dried sage, marjoram, or thyme, crushed
• 1/8 teaspoon ground black pepper
• 1 1/2 cups chopped cooked chicken breast or turkey breast (about 8 ounces)
• 1 cup loose-pack frozen peas with pearl onions

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425 degrees F. Prepare Oil Pastry; form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll pastry to 1/8-inch thickness. Using 1 to 1 1/2-inch cookie or hors d'oeuvre cutters, make desired-shaped pastry cutouts (do not reroll scraps). Cover pastry; set aside.

2. Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onion to hot pan; cook and stir about 4 minutes or until the onion is tender.

3. Meanwhile, set aside 1 tablespoon of the evaporated milk. In a small bowl, gradually whisk the remaining evaporated milk into the flour until smooth. Stir milk mixture into mushroom mixture in saucepan. Stir in the water, bouillon granules, sage, and pepper. Cook and stir until thickened and bubbly.

4. Stir in chicken and frozen peas with pearl onions. Transfer mixture to a 9-inch deep-dish pie plate. Arrange pastry cutouts on top of hot chicken mixture. Brush pastry cutouts with the reserved 1 tablespoon evaporated milk.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
Calories: 386
Protein(gm): 28
Carbohydrate(gm): 38
Fat, total(gm): 13
Cholesterol(mg): 48
Saturated fat(gm): 2
Dietary Fiber, total(gm): 3
Sodium(mg): 450
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 2
Very Lean Meat(d.e): 3
Fat(d.e): 3