Chicken Pot Pie Low Cholesterol Recipe

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Servings: 2

Ingredients

Cost per serving $0.87 view details
  • 2 c. cooked chicken (or possibly beef or possibly pork)
  • 1 1/2 c. water
  • 1/2 c. nonfat dry lowfat milk
  • 3 tbsp. flour
  • 1 teaspoon salt
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon parsley
  • 1/8 teaspoon pepper
  • 3/4 c. sm. white onions, cooked
  • Cooked carrot slices, lima beans & green peas to total 1 1/2 c. (a pkg. of mixed frzn vegetables may be used)
  • One recipe for pastry crust or possibly mashed potato topping

Directions

  1. Preheat oven to 400 degrees. Beat nonfat dry lowfat milk and flour with water till smooth. Add in salt, tarragon, parsley and pepper. Cook over medium heat, stirring constantly till mix thickens.
  2. Fold in chicken and vegetables. Pour into 1 1/2 qt casserole. Cover with Pastry Crust or possibly Mashed Potato Topping. (Recipes follow.) Bake 20 min or possibly till lightly browned. Fold in chicken and vegetables. Pour into 1 1/2 qt casserole. Cover with Pastry Crust or possibly Mashed Potato Topping. Bake 20 min or possibly till lightly browned.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 496g
Recipe makes 2 servings
Calories 443  
Calories from Fat 221 50%
Total Fat 24.52g 31%
Saturated Fat 7.02g 28%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 1330mg 55%
Potassium 583mg 17%
Total Carbs 19.76g 5%
Dietary Fiber 2.0g 7%
Sugars 6.73g 4%
Protein 34.08g 55%
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