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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This tastes like Creamy Chicken Noodle soup on the inside of the shell. It is delicious and flavorful! Ingredients:
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 cups 2% low-fat milk |
3 tablespoons margarine |
1 teaspoon minced onion flakes |
1/2 teaspoon celery seed |
1/3 cup flour |
2 cups diced cooked chicken |
2 cups frozen and thawed peas and carrots |
1/2 teaspoon dried thyme |
1 teaspoon dried parsley |
9 inches refrigerated pastry crust |
1 egg, slightly beaten |
Directions:
1. Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
2. Preheat oven to 400°F.
3. Melt margarine in large sauce pan over medium heat. Add onion flakes and celery seed; Stir in flour until well blended. Gradually stir in broth mixture. Cook, stirring constantly until sauce thickens and boils.
4. Add chicken, vegetables, thyme, and parsley. Pour into 1 1/2 quart deep casserole.
5. Roll out pastry 1 inch larger than casserole dish. Cut slit in pastry for venting steam. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges. Brush with beaten egg. Bake about 30 minutes or until crust is golden brown and filling is bubbly.
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