Chicken Pie

Chicken

Ingredients

  • 1 sheet frozen puff pastry dough, thawed
  • 3 tablespoons chicken fat or butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 12 oz. cooked chicken breast, cut into strips
  • 1/4 cup tiny frozen peas, thawed
  • 1/4 cup diced cooked carrot

Directions

Preheat oven to 450 degrees F. Have ready four individual casseroles with 1 1/2 to 2 cup capacity each. Cut circles from pastry to fit the tops of the casseroles. Make 2 one-inch slashes in the center of each pastry. In a medium skillet, melt fat or butter and stir in flour. Cook 1 minute, stirring. Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes, until thickened. Season with salt and pepper. Add chicken, peas and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in. Bake 22 to 27 minutes until puffy and golden. Serve hot. Makes 4 pies.


Calories 653, Percent of cal. from fat 59% Fat 43 gm, protein 33 gm, carb. 31 gm, chol. 96 mg. sodium 883 mg. Diabetic exchanges: 3 lean meat, 1/4 veg. 2 bread, 7 1/4 fat

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Submitted 6/13/05.
Source: Someones In the Kitchen w/Dayton
Submitted By: Linda Wilson
lwilson@gatecom.com
Chicken Pie