Cracker Crust Chicken Pie Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cayenne powder | 1 Dash | |
| Cooked chicken | 3 Cup (48 tbs), chopped | |
| Cooked chicken | 3 Cup (48 tbs) | |
| Cracker crumbs | 2 Cup (32 tbs) | |
| Parsley | 1 Tablespoon | |
| Parsley | 1 Tablespoon, finely chopped | |
| Mushrooms | 1⁄2 Pound, sliced (Sautéed) | |
| Mushrooms | 1⁄2 Pound | |
| Pimento | 1 | |
| Curry powder | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 535 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 125.1 mg41.7%
Sodium 672.7 mg28%
Total Carbohydrates 33 g11%
Dietary Fiber 3.3 g13%
Sugars 8.6 g
Protein 41 g82.7%
Vitamin A 21.8% Vitamin C 29.5%
Calcium 7.7% Iron 17.4%
*Based on a 2000 Calorie diet
Directions
1) Preheat the oven to 400F
MAKING
2) In a saucepan, melt some butter and add in the flour and blend well
3) Slowly pour in the milk and over a low flame stir continuously till thickened
4) Add in the curry powder, cayenne powder, salt and chicken
5) Cook on a low flame for 5 minutes
6) Add in the chopped parsley and mix well
7) Spoon into a 2 ½ quart baking dish
8) Bake for 10 minutes at 400F
9) Take out from the oven and arrange the cracker crumbs around the edge of the dish
10) Arrange the sautéed mushroom overlapping themselves
11) Using a sharp knife, cut the pimento into the shape of a chicken and place in the center of the mushrooms
12) Bake for an additional 5 minutes
SERVING
13) Serve warm
Chef
