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Name: Flakey Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 c Frozen Pearl Onions; 1/2 ts Dried Sage; 1 lb Boneless Chicken; Cut In 1"; 1/4 c Flour; 2 Sheets Filo Dough; 17X11,; 1 Parsnip; Cut In 1/2" Chunks; 1 md Potato; Cut In 1/2" Chunks; 1/2 c Evaporated milk; 3 Carrots; Cut In 1/2" Chunks; 1 c Chicken broth; 1/2 ts Salt; 1 c Frozen Peas; 1/4 ts Black pepper

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INGREDIENTS

1 c Frozen Pearl Onions
1/2 ts Dried Sage
1 lb Boneless Chicken; Cut In 1"
1/4 c Flour
2 Sheets Filo Dough; 17X11,
1 Parsnip; Cut In 1/2" Chunks
1 md Potato; Cut In 1/2" Chunks
1/2 c Evaporated milk
3 Carrots; Cut In 1/2" Chunks
1 c Chicken broth
1/2 ts Salt
1 c Frozen Peas
1/4 ts Black pepper

Servings

INSTRUCTIONS

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 on Feb 21, 1998

NOTES

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Flakey Chicken Pot Pie

1 c Frozen Pearl Onions
1/2 ts Dried Sage
1 lb Boneless Chicken; Cut In 1"
1/4 c Flour
2 Sheets Filo Dough; 17X11,
1 Parsnip; Cut In 1/2" Chunks
1 md Potato; Cut In 1/2" Chunks
1/2 c Evaporated milk
3 Carrots; Cut In 1/2" Chunks
1 c Chicken broth
1/2 ts Salt
1 c Frozen Peas
1/4 ts Black pepper

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 <billspa@icanect.net> on Feb  21, 1998

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Nutrition

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Serving Size: 1 Serving (333g)
Recipe Makes: 4 Servings

Calories: 169
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.

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Calories per serving: 169

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