| |
| INGREDIENTS |
| 2 tbsp. |
unsalted butter |
| 1 |
large carrot, sliced thin |
| 1 c. |
chopped onion |
| 1 |
medium fennel bulb, cored and chopped |
| 1/2 tsp. |
fennel seed, crushed |
| 1/4 c. |
flour |
| 1 c. |
2% milk |
| 1 |
(14.5 ounce) can low sodium, fat-free chicken broth |
| 4 c. |
cooked chicken, shredded (can use rotisserie chicken, remove
skin and fat)
|
| 8 oz. |
low-salt ham steak, cubed |
| 1 tbsp. |
fresh lemon juice |
| 1 tsp. |
freshly ground pepper |
| 1 |
9” ready to use pie dough |
|
|
|
| RECIPE |
- Preheat oven to 425º F.
- In large sauce pan, melt butter and sauté carrot, onion, fennel, and fennel seed until crisp.
- Add flour and stir 1 minute.
- Gradually whisk in milk and broth, stirring until smooth.
- Let milk mixture cook, stirring occasionally, until mixture simmers and thickens.
- Remove from heat and add chicken, ham, lemon juice and pepper.
- Divide filling between 8 (8 ounce) ovenproof ramekins.
- On floured surface, roll out dough to 15 inch circle.
- Using a floured round biscuit cutter, cut out 8 circles and place on top of each ramekin.
- Bake for 20-25 minutes or until golden brown.
- Cool for 5 minutes before serving.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 pie
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
350 |
|
| Total Fat |
17 g |
|
| Sodium |
570 mg |
|
| Total Carbohydrates |
22 g |
|
| Fiber |
2 g |
|
| Protein |
27 g |
|
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