Lemon-Crusted Country Pie from Healthy Diabetic Recipes

Lemon-Crusted Country Pie Recipe

Recipe Ingredients:

1/2 cup all-purpose flour, plus
2 tbsp all-purpose flour, divided
1/3 cup whole-wheat flour
1 tsp grated lemon peel
2 tbsp vegetable oil
3 tbsp ice water - (to 4)
Nonstick cooking spray, as needed
1 boneless skinless chicken breast, chopped
1 cup chopped onion
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup shredded carrot
1 tbsp margarine
1/2 cup 33%-less-salt chicken broth
1/2 cup fat-free (skim) milk
1/2 tsp salt
1/2 tsp dried rosemary
1/4 tsp freshly-ground black pepper
1 cup frozen whole kernel corn
1 cup frozen green peas
1/3 cup whole wheat bread crumbs

Recipe Instructions:

Combine 1/2 cup all-purpose flour, whole-wheat flour and lemon peel in medium bowl. Add oil; blend well. Add water, 1 tablespoon at a time, until soft dough forms. Flatten dough into disc; cover with plastic wrap. Refrigerate 30 minutes.

Place dough on lightly floured surface. Roll out dough into 10-inch circle, 1/8-inch thick. Ease dough into 9-inch pie plate. (If excess dough remains, reroll and cut out decorative shapes.)

Spray large skillet with cooking spray. Add chicken. Cook and stir 3 minutes. Add vegetables. Cook and stir 5 minutes or until chicken is no longer pink. Set aside.

Preheat oven to 375 degrees. Melt margarine in medium saucepan over medium heat. Add remaining 2 tablespoons flour. Cook and stir 3 minutes. Gradually stir in chicken broth, milk, salt, rosemary and pepper. Cook 6 minutes or until sauce thickens, stirring constantly. Stir in chicken mixture, corn, peas and bread crumbs. Remove saucepan from heat; let stand 15 minutes.

Spoon vegetable mixture into prepared crust. (Arrange cutouts over top of pie, if desired.) Brush with additional milk.

Bake 50 minutes or until filling is set. (If crust browns too much before filling sets, cover with strips of aluminum foil.)

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 372; Calories from Fat 29%; Total Fat 12g; Saturated Fat 2g; Protein 19g; Carbohydrates 47g; Cholesterol 28mg; Sodium 449mg; Dietary Fiber 6g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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