Chicken Pot Pie

(makes 4 servings)

Ingredients:

• Nonstick cooking spray
  
• 1½ cups fresh mushrooms, sliced
  
• ½ cup onion, chopped
  
• 1 (12 oz.) can evaporated fat-free milk
  
• 3 Tbsp. all-purpose flour
  
• ¼ cup water
  
• 1 tsp. instant chicken bouillon granules
  
• ½ tsp. dried sage, marjoram, or thyme, crushed
  
• ⅛ tsp. freshly ground black pepper
  
• 1½ cups cooked chicken breast, chopped
  
• 1 cup loose-pack frozen vegetables
  

Ingredients of Oil Pastry:

• ⅔ cup all-purpose flour
  
• 1/8 tsp. salt
  
• 3 Tbsp. cooking oil
  
• 2 Tbsp. fat-free milk.
  

Preparation:

• To make Oil Pastry, in medium-size bowl, stir together flour and salt. Add oil and milk. Stir lightly with a fork to combine.
  
• Preheat oven to 425 F. Prepare Oil Pastry; form dough into a ball. On a lightly floured surface, flatten dough with hands.
  
• Roll pastry to ⅛” thickness. Using 1 to 1½” cookie or hors d'oeuvre cutters, make desired-shaped pastry cutouts (do not reroll scraps). Cover pastry and set aside.
  
• Lightly coat unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onion, cook and stir until the onion is tender (about 4 minutes).
  
• Meanwhile, set aside 1 Tbsp. of evaporated milk. In small-size bowl, gradually whisk the remaining evaporated milk into the flour until smooth.
  
• Stir milk mixture into mushroom mixture in saucepan. Stir in water, bouillon granules, sage, and pepper. Cook and stir until thickened and bubbly.
  
• Stir in chicken and vegetables. Transfer mixture to a 9” deep-dish pie plate.
  
• Arrange pastry cutouts on top of hot chicken mixture. Brush pastry cutouts with the reserved 1 Tbsp. evaporated milk.
  
• Bake until the pastry is golden (about 20-25 minutes). Let stand for 10 minutes before serving.
  

Make 6 Servings:

Diabetic Recipes Amount Per Serving(¾-cup): 386 Calories, 19 g Protein, 38 g carbohydrates, 13 g Fat, 48 mg. Cholesterol, 450 mg Sodium