6 points plus per serving
Serves 8
1. Preheat oven to 375. Lightly spray a 9 inch pie plate with cooking spray
2. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirringl, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas, and celery salt. Scrape the filling into the prepared pie plate.
3. To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10 inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filling is bubbling
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 237 | ||
Calories from Fat: 91 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 17.2mg | 5 % | |
Sodium 201.8mg | 7 % | |
Potassium 257.9mg | 7 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 20.9g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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