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Add a photoServings: 12
Ingredients
- 1 lg. fryer
- 1 can cream of chicken soup
- 1 1/3 c. flour
- 1 egg
- 1/4 teaspoon salt
- 6 tbsp. shortening
- 4 tbsp. sweet lowfat milk
- 1 teaspoon baking pwdr
Directions
- Sift flour and salt. Cut in shortening till flaky. Combine lowfat milk and well beaten egg and add in to flour mix. Take 1/2 of dough and roll thin. Cut in 1 1/2 inch strips and cover chicken by criss-crossing. Sprinkle with a little black pepper and a lot of butter. Add in rest of chicken and stock carefully not to disturb pastry. Roll rest of pastry and criss-cross again on top of chicken and dot with butter. Cook at 450 degrees till golden. When boiling chicken use sufficient water to have plenty of stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 214 | 60% |
| Total Fat 23.9g | 30% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 2.14g | |
| Cholesterol 95mg | 32% |
| Sodium 399mg | 17% |
| Potassium 234mg | 7% |
| Total Carbs 12.7g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.47g | 0% |
| Protein 21.79g | 35% |
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