As the year ends I will be on a recipe posting frenzy. I want to load all of those fattening, and oh so tasty recipes before I have to get back on the diet wagon. January I will be posting mostly Weight Watchers recipes because in Feburary I am going on a cruise!!. Below is from my friend Yvette G.
Chicken Pot Pie
Chicken Pot Pie Prep: 40 min; Bake: 35 min
Make putting this all-time favorite together a snap by purchasing a ready-to-use pie crust.
1 (10-ounce) package frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth - I use homemade stock or leftover turkey stock from Thanksgiving.
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey - Rotisserie from Costco or Safeway, or leftover turkey from Thanksgiving
Pastry for 9-inch Two-Crust Pie (see recipe) - Pillsbury Pie Crust from refrigerated aisle
1. Rinse frozen peas and carrots in cold water to separate; drain.
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3. Heat oven to 425°. 4. Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 ¥ 9 ¥ 2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter.Or shape excess dough into a penis like I did recently for some dear friends.
Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
* I use a standard pie plate.
6. Bake about 35 minutes or until golden brown.
NUTRITION FACTS: 1 Serving (about 1 cup):; Calories 685 (Calories from Fat 425); Fat 47g (Saturated 16g); Cholesterol 80mg; Sodium 1,050mg; Carbohydrate 44g (Dietary Fiber 3g); Protein 24g % DAILY VALUE:; Vitamin A 48%; Vitamin C 4%; Calcium 6%; Iron 20% DIET EXCHANGES:; 2 Starch; 2 Medium-Fat Meat; 3 Vegetable; 6 Fat .