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Ingredientes
- 2 tbsp. butter
- 1/2 pound sm. white onions, peeled
- 1/2 c. celery, minced
- 6 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 (8 ounce.) cans minced clams, undrained
- 1 c. chicken broth
- 1 c. light cream
- 1 (12 ounce.) can whole-kernel corn
- 3 c. cooked chicken, chunked
- 2 hard-cooked Large eggs, coarsely minced
- Pastry for 1-crust pie
- 1 egg yolk
Direcciones
- Heat butter in large skillet or possibly Dutch oven. Add in onions and celery; cook, covered, for 10 min. Remove from heat. Stir in flour, salt, pepper, till well combined. Gradually stir in clams, chicken broth, and cream. Add in corn and chicken. Bring to a boil, stirring occasionally (10 min). Turn into deep, 2 1/2 qt casserole or possibly baking dish. Stir in hard-cooked Large eggs.
- Preheat oven to 400 degrees. Make pastry. Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mix. Turn edge under, seal to rim of casserole and crimp. Make several slits in top for steam vents. Beat egg yolk with 1 tsp. water; brush over pastry. Bake for 30 min or possibly till crust is deep golden brown. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 171 | 63% |
| Total Fat 19.22g | 24% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 568mg | 24% |
| Potassium 329mg | 9% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.3g | 1% |
| Protein 14.34g | 23% |
