English Chicken And Veggie Pot Pies Recipe
Ingredients
| Chicken | 2 Cup (16 tbs), cooked | |
| Water | 1 1/2 Cup (16 tbs) | |
| Dry milk-1/2 cup, nonfat | ||
| Flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Tarragon | 1/4 Teaspoon | |
| Parsley | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| White onions, cooked-3/4 cup small | ||
| Carrot- Cooked, slices, | ||
| Lima beans and green peas-( to total) 1 1/2 cups ( or may use a package of mixed frozen vegetables may be used) | ||
| One for pastry crust or mashed potato topping | ||
Directions
GETTING READY
1. Preheat oven to 400°F.
2. Whisk nonfat dry milk and flour with water until the mixture becomes smooth.
3. Add salt, tarragon, parsley and pepper.
MAKING
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Mix in chicken and vegetables.
6. Pour into 1 1/2-quart casserole.
FINALIZATION
7. Cover with Pastry Crust or Mashed Potato Topping.
8. Bake 20 minutes, or until lightly browned.
SERVING
9. Serve hot or in room temperature.
1. Preheat oven to 400°F.
2. Whisk nonfat dry milk and flour with water until the mixture becomes smooth.
3. Add salt, tarragon, parsley and pepper.
MAKING
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Mix in chicken and vegetables.
6. Pour into 1 1/2-quart casserole.
FINALIZATION
7. Cover with Pastry Crust or Mashed Potato Topping.
8. Bake 20 minutes, or until lightly browned.
SERVING
9. Serve hot or in room temperature.
Chef
