Preheat oven to 375. Combine broth, carrots, jpotato, parsnips & half of the salt in a saucepan. Bring to a boil over high heat, then reduce to simmer. Cover & cook about 5 min. or until potatoes are tender. Stir in onions, peas & chicken & return to a boil. Reduce to simmer, cover & cook until chicken is cooked through, about another 5 min. Combine milk, flour, sage, remaining salt, and the pepper in another saucepan. Bring to boil, reduce to simmer & cook until thickened, about 2 min. Stir in the chicken mixture and cook another min. Spoon into 9" deep pie pan. Layer the filo dough overtop at right angles to each other, lightly spraying each layer with cooking spray. Tuck in the edges. Cut an X in the center, pull back the 4 corners & spray each with cooking spray. Bake for 10-15 min. until heated through & the crust is crisp & golden. Posted to MC-Recipe Digest by Bill Spalding
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18.3mg||6 %|
|Sodium 341.3mg||12 %|
|Potassium 360.8mg||9 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 20.5g|
|Protein 7.9g||11 %|
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: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!