Ingredients:
1 1 pie crust (9 inch) --
Instructions:
: unbaked
1 TB butter
1 md onion -- thinly sliced
2 TB all-purpose flour -- + 1
: teaspoon
2 TB chicken bouillon --
: granules
1/2 ts thyme -- dried
1/4 ts pepper
1 1/3 c milk, skim
2 c potatoes -- cubed, cooked
2 c chicken breasts without skin
: cubed, cooked
3/4 c frozen peas -- thawed
3/4 c frozen corn kernels --
: thawed
3/4 c frozen carrots -- thawed
1 TB parsley -- fresh, snipped
In 3-quart saucepan over medium heat, melt buttter. Add onion, cook,
stirring often until tender. Combine flour, bouillon, thyme and
pepper and stir into onion mixture. Cook, stirring often, 1 minute.
Stir in milk gradually; cook and stir until mixture thickens. Remove
from heat and stir in potatoes, chicken, vegetables and parsley.
Spoon hot filling into prepared crust. Cover with top crust, seal
edges and cut slits into top crust to allow steam to escape during
baking. Bake at 375 degrees 45 minutes to 1 hour, or until filling
begins to bubble and crust edges are brown.
Recipe By : Newspaper
Date: 09/26/96
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
If the gamecock was not meant for fighting, why was he created? - L Fitz-Barnard
Garden Harvest Chicken Pie Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
