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Ingredients
- 1/3 c. butter
- 1/3 c. flour
- 1/3 c. minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 c. chicken broth
- 2/3 c. lowfat milk
- 2 c. cut up cooked chicken
- 1 (10 ounce.) pkg. frzn peas and carrots
Directions
- In saucepan, heat butter over low heat. Blend in flour, onion, and seasonings. Cook, stirring, till mix is bubbly. Remove from heat and stir in chicken broth and lowfat milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken and frzn vegetables; set aside. Prepare pastry by measuring flour, celery seed, and salt in bowl. Cut in shortening.
- Sprinkle in water, 1 Tbsp. at a time, mixing till all flour is moistened and dough almost cleans sides of bowl. Gather dough into a ball. On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into 9 x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30-35 min. Yield: 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 168 | 59% |
| Total Fat 18.91g | 24% |
| Saturated Fat 9.03g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 476mg | 20% |
| Potassium 293mg | 8% |
| Total Carbs 14.18g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.14g | 3% |
| Protein 14.97g | 24% |
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