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Country Chicken Pie

main dish, poultry, low fat, chicken

1 carrot; cut thin diagonally
1 potato; peeled and cubed
1 onion; chopped
1/2 cup fresh or frozen peas
2 tablespoons cornstarch
3/4 cup skim milk
1 can reduced-sodium chicken broth - (10; defatted
2 tablespoons nonfat dry milk
1/2 teaspoon dried thyme
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground sage or poultry seasoning
2 cups cubed cooked chicken breast
=== PASTRY ===
1 cup all-purpose flour
1 tablespoon stick margarine (not reduced-calori
2 tablespoons canola oil
4 teaspoons skim milk - (to 6 tspns)

To Make the Potpie Filling: Preheat the oven to 400 degrees. In a medium saucepan, combine the carrots, potatoes, onions, peas and a small amount of water. Cover and cook over medium heat for 10 minutes, or until crisp-tender. Drain and set aside. In a medium saucepan, whisk together the cornstarch and 1/4 cup of the skim milk until smooth. Then stir in the broth, dry milk, thyme, pepper, salt, sage or poultry seasoning and the remaining 1/2 cup skim milk. Cook, stirring, over medium heat until the mixture begins to thicken and just comes to a boil. Add the chicken and reserved vegetables; heat through. Transfer the mixture to a shallow 1 1/2-quart casserole or an 8- by 8-inch baking pan. To Make the Pastry: Place the flour in a small bowl. Using a pastry blender, cut in the margarine until the pieces are very fine. In a custard cup, stir together the oil and 4 teaspoons of the milk. Drizzle the oil mixture over the flour mixture. Using a fork, toss and stir lightly until the dry ingredients are moistened. If necessary, add enough of the remaining 2 teaspoons milk to moisten. Then, using your hands, gently shape the mixture into a ball. Place the ball of dough between two 12-inch-square pieces of wax paper. Gently roll out the dough to an 8-inch circle or 9-inch square to fit the size of the chosen baking pan. Remove the top piece of wax paper. Cut a few slits in the dough for the steam to escape. Carefully invert the dough on top of the filling. Remove the remaining piece of wax paper. Fold the edges of pastry under and flute them. Bake for 25 to 30 minutes, or until the pastry is golden. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 412; Fat: 12.2 grams (26% of calories); Cholesterol: 49 milligrams; Sodium: 454 milligrams; Fiber (grams) 4.5.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 262 Calories (kcal); 7g Total Fat; (25% calories from fat); 7g Protein; 42g Carbohydrate; 2mg Cholesterol; 187mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 8 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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