Chicken Pie

By mrsjorn

2 3/4" x 3 1/2" rectangle per serving

BASIC NUTRITIONAL VALUES
calories 295, fat 11gm, cholesterol 15mg, sodium 545mg, total carb 30gm, fiber 3gm, sugars 6gm, protein 13gm

Ingredients

• FILLING:
• 2 Tbsp canola oil
• 3 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 sodium free chicken bouillon cube
• 2 cups fat free milk
• 12oz pkg frozen vegetables, including nonstarchy veggies like broccoli and peppers
• 1 cup chopped cooked chicken
• BISCUIT TOPPING:
• 2 cups flour
• 3 tsp baking powder
• 3/4 tsp salt
• 1 tsp paprika
• 1/3 cup tub margarine, no trans fat
• 2/3 cup fat free milk

Preparation

Step 1

1. Heat oil in saucepan. Stir in flour, salt, pepper, and bouillon cube.
2. Remove from heat and gradually stir in milk
3. Return to heat. Cook stirring constantly until smooth and slightly thickened
4. Add vegetables and chicken to sauce
5. In good sized mixing bowl, stir together flour, baking powder, salt, and paprika
6. Cut in margarine with pastry cutter, or 2 forks, until mixture resembles small peas
7. Stir in milk until mixture forms ball
8. Roll out dough on lightly floured surface into 8 x 12 rectangle
9. Fold dough lightly into quaters. Lift onto top of chicken mixture.
10. Unfold dough and center over greased 7 x 11 baking dish. Pinch dough around edges of baking dish. cut slits in dough to allow steam to escape
11. Bake at 350 for 45 minutes, or until pie is bubbly and crust is browned.