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Raciónes: 8

Ingredientes

Cost per serving $1.76 view details
  • 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. 1. Heat butter in large skillet or possibly Dutch oven. Add in onions and celery; cook covered for 10 min. Remove from heat.
  2. 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. 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. 4. Preheat oven to 400 degrees. Make pastry.
  5. 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. 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%
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