Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 c. flour
- 2 teaspoon baking pwdr
- 1 teaspoon salt
- 1/4 c. Crisco
- 3/4 c. lowfat milk
- 4 drops yellow food coloring
- Stewing chicken
- 1/2 lg. onion
- 3 stalks celery
- Lg. can chicken broth
- 4 or possibly 5 diced potatoes
Direcciones
- Blend first 4 items - then add in lowfat milk and food coloring. Make 4 balls of dough and roll on floured board till very thin - cut into squares about 2 x 2 inches - place pcs on floured dish - continue rolling pot pie till "there just ain't no more".
- Cook stewing chicken with celery and onions. When cooked remove chicken - strain broth and return to pot with large can of chicken broth. Add in Potatoes and cook 10 min. Remove chicken from bones.
- When potatoes are almost cooked add in pot pie, 1 piece at a time into boiling broth - shake the pot - then add in chicken - put lid on pot and cook for 25-30 min. Don't remove lid till completely cooked.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 391 | |
| Calories from Fat 181 | 46% |
| Total Fat 20.18g | 25% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 1.43g | |
| Cholesterol 78mg | 26% |
| Sodium 494mg | 21% |
| Potassium 523mg | 15% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.72g | 1% |
| Protein 23.12g | 37% |
