Chicken, mushroom and leek pie, light biscuit topping.
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chicken, mushroom and leek pie, light biscuit topping. calories by ingredient
Introduction
A lighter version of pie A lighter version of pieNumber of Servings: 2
Ingredients
-
FILLING
1 tbsp olive oil
1/2 tbsp butter
6oz boneless, skinless chicken breast
1 cup sliced mushrooms
2 leeks
Sage or other herbs
SAUCE
1 cup skim milk
2 tbsp blending flour
1 tsp chicken base Better-than-bouillon, low sodium
TOPPING
1/2 cup white all-purpose flour
1 tsp baking powder
Salt
Pepper
3 tbsp skim milk
1 tsp egg whites
1 tsp olive oil
Directions
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