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Chicken Pot Pie – Low Cholesterol

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    Source: www.allpierecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 c. cooked chicken (or beef or pork)

    2. 1 1/2 c. water

    3. 1/2 c. nonfat dry milk

    4. 3 tbsp. flour

    5. 1 tsp. salt

    6. 1/4 tsp. tarragon

    7. 1/4 tsp. parsley

    8. 1/8 tsp. pepper

    9. 3/4 c. sm. white onions, cooked

    10. Cooked carrot slices, lima beans & green peas to total 1 1/2 c. (a pkg. of mixed frozen vegetables may be used)

    11. One recipe for pastry crust or mashed potato topping

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 400 degrees. Beat nonfat dry milk and flour with water until smooth. Add salt, tarragon, parsley and pepper. Cook over medium heat, stirring constantly until mixture thickens.

    2. Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with Pastry Crust or Mashed Potato Topping. (Recipes follow.) Bake 20 minutes or until lightly browned. Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with Pastry Crust or Mashed Potato Topping. Bake 20 minutes or until lightly browned.

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