Chicken, mushroom and leek pie, light biscuit topping.
- Number of Servings: 2
Ingredients
FILLING1 tbsp olive oil1/2 tbsp butter6oz boneless, skinless chicken breast 1 cup sliced mushrooms2 leeksSage or other herbsSAUCE1 cup skim milk2 tbsp blending flour1 tsp chicken base Better-than-bouillon, low sodiumTOPPING1/2 cup white all-purpose flour1 tsp baking powderSaltPepper3 tbsp skim milk1 tsp egg whites1 tsp olive oil
Prepare the leeks and boil them in water. Drain well. Chop the sage. Cut the chicken into pieces and sauté in the oil and butter. Add the mushrooms and sauté. Add the leeks and sage and sauté. Make the white sauce, adding the bouillon. Add the chicken mix to the sauce and stir. Place in small casserole and set aside.
Mix the flour, baking powder and seasoning. Mix the milk and egg white, add the oil. Preheat oven to 350. Add liquid to dry and mix, kneading gently. Turn out onto a floured board, flatten with the hand. Fold over and flatten again. Cut with small cookie cutter or knife, or just tear into bits. Place on top of the chicken mix.
Bake at 350 For 15-20 min. Allow to cool a little before serving.
Serving Size: Makes 2 servings
Mix the flour, baking powder and seasoning. Mix the milk and egg white, add the oil. Preheat oven to 350. Add liquid to dry and mix, kneading gently. Turn out onto a floured board, flatten with the hand. Fold over and flatten again. Cut with small cookie cutter or knife, or just tear into bits. Place on top of the chicken mix.
Bake at 350 For 15-20 min. Allow to cool a little before serving.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 436.4
- Total Fat: 13.3 g
- Cholesterol: 58.9 mg
- Sodium: 646.9 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 2.9 g
- Protein: 30.2 g
Member Reviews