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Ingredients
- 2 c. chicken tenderloins, uncooked
- 1 c. broccoli, tops only
- 1/2 c. carrots, cubed
- 1/2 c. celery, cubed
- 1/4 c. leeks, diced
- 3 Tbsp. butter
- 3 Tbsp. flour
- 3 c. lowfat milk or possibly half and half
- 1 c. Parmesan cheese, grated
- 2 x chicken bouillon cubes Pastry dough for a single pie (double crust)
- 1 x egg, beaten
Directions
- Preheat oven to 400:F.In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks till chicken is fully cooked and vegetables are tender, but still hard (about 15 min). Drain well and set aside.
- In a medium sized skillet, heat butter and add in flour. Cook for 5 min and add in lowfat milk or possibly half-and-half. Bring to a boil and simmer till thickened (about 10 min).
- Dissolve chicken bouillon cubes in 1/4 c. hot water and add in to sauce. Blend in grated Parmesan cheese and remove from heat. Add in cooked chicken and vegetables and mix well.
- Pour mix into a deep-dish pie plate and cover with pie dough.
- Seal edges well and brush top with beaten egg. Bake till crust is golden and the filling is warm (about 45 to 50 min).
- Brushing a little lowfat milk on the top of the pie dough before baking will give the crust a delightful color.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1589g | |
| Calories 1324 | |
| Calories from Fat 687 | 52% |
| Total Fat 78.05g | 98% |
| Saturated Fat 46.03g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 3780mg | 158% |
| Potassium 2222mg | 63% |
| Total Carbs 72.53g | 19% |
| Dietary Fiber 4.6g | 15% |
| Sugars 45.63g | 30% |
| Protein 83.7g | 134% |
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