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Ingredients
- 1 pkt refrigerated pie crusts
- 1 tsp flour
- 2 Tbsp. margarine or possibly butter
- 2 Tbsp. flour
- 1/8 tsp poultry seasoning
- 1 dsh pepper
- 1/2 c. chicken broth
- 1/3 c. lowfat milk
- 1 c. cooked chicken, cubed
- 1 c. frzn mixed vegetables, thawed
Directions
- Let 1 pie crust pouch stand at room temperature for 15 to 20 min. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 tsp. flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two
- (10-oz) bowls or possibly custard c. over crust. With a sharp knife, cut circle 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pcs, cut desired shapes with cookie cutter or possibly sharp knife.
- In small saucepan, heat margarine over medium heat. Stir in 2 Tbsp. flour, poultry seasoning and pepper; cook till mix is smooth and bubbly.
- Gradually add in broth and lowfat milk. Cook till mix boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook till thoroughly heated.
- Divide mix proportionately into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees for 20 to 30 min or possibly till crust is golden.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 2 servings | |
| Calories 913 | |
| Calories from Fat 482 | 53% |
| Total Fat 53.73g | 67% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 2.09g | |
| Cholesterol 62mg | 21% |
| Sodium 824mg | 34% |
| Potassium 608mg | 17% |
| Total Carbs 83.86g | 22% |
| Dietary Fiber 7.3g | 24% |
| Sugars 2.14g | 1% |
| Protein 25.24g | 40% |
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