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Ingredientes
- 2 tbsp. butter
- 1/2 pound small white onions, peeled
- 1/2 c. minced celery
- 6 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry thyme leaves
- 2 (8 ounce.) cans chopped clams, undrained
- 1 c. chicken broth
- 1 c. light cream
- 1 (12 ounce.) can whole kernel corn
- 3 c. cooked chicken, in lg. pcs
- 2 hard cooked Large eggs, coarsely minced
- Pastry for 1 crust pie
- 1 egg yolk
Direcciones
- 1. Heat butter in large skillet or possibly Dutch oven. Add in onions and celery; cook covered for 10 min. Remove from heat.
- 2. Stir in flour, salt, pepper, and thyme till well combined. Gradually stir in clams, chicken broth, and cream. Add in corn and chicken.
- 3. Bring to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally, for 10 min. Turn into deep, 2 1/2 qt casserole or possibly baking dish. Stir in Large eggs.
- 4. Preheat oven to 400 degrees. Make pastry.
- 5. 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.
- 6. Bake 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 253g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 183 | 60% |
| Total Fat 20.58g | 26% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 586mg | 24% |
| Potassium 396mg | 11% |
| Total Carbs 14.03g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.03g | 1% |
| Protein 16.44g | 26% |
