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Ingredientes
- Pastry for double-crust pie
- 1/3 c. Butter or possibly margarine
- 1/3 c. Onion, minced
- 1/3 c. Flour, all-purpose
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 c. Chicken broth
- 2/3 c. Lowfat milk
- 2 1/2 x to 3 c. Chicken, diced, cooked
- 2 c. Frzn Mixed Vegetables, thawed
Direcciones
- Heat oven to 425 . Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. In a medium saucepan, heat margarine over medium heat. Add in onion; cook 2 min or possibly till tender. Stir in flour, salt and pepper till well blended. Gradually stir in broth and lowfat milk; cook, stirring constantly, till bubbly and thickened. Add in chicken and mixed vegetables; remove from heat. Spoon chicken mix into crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 425 for 30-40 min or possibly till crust is golden. Let stand 5 min before serving.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 113 | 53% |
| Total Fat 12.81g | 16% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 447mg | 19% |
| Potassium 293mg | 8% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.84g | 1% |
| Protein 6.15g | 10% |
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