chicken Pot Pie Quiche
Healthy Exchanges Newsletter, January 2003, Pg 6
So easy but so elegant. Serve this with complete confidence to family or company - just be ready to share the recipe!
1 Pillsbury refrigerated unbaked 9 inch pie crust
1 1/4 cups Land O Lakes fat free Half & Half
3 tablespoons all purpose flour
2 eggs or equivalent in egg substitute
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1 1/2 cups (8 oz) diced cooked chicken breast
1 cup frozen peas and carrots, thawed
1/2 cup finely chopped onion
1/2 cup (1 1/2 oz) shredded Kraft reduced fat Cheddar cheese
Preheat oven to 425 degrees. Place pie crust in a 9 inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 6 minutes. Meanwhile, in a large bowl, combine, half and half, flour, and eggs. Mix well using a wire whisk. Stir in parsley flakes and black pepper. Remove piecrust from oven and lower oven temperature to 350 degrees. Evenly layer chicken, peas and carrots, and onion in partially baked pie crust. Pour liquid mixture evenly over top. Evenly sprinkle cheddar cheese over top. Bake for 35 to 45 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 1/2 Pr, 1 1/4 Br, 1/4 Ve, 1/4 Sl, 5 OC
234 Calories, 10g Fa, 14g Pr, 22g Ca, 234mg So, 113mg Cl, 1g Fi
Diabetic: 1 1/2 Mt, 1 1/2 St/Ca
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. Thaw peas and carrots by placing in a colander and rinsing under hot water for one minute.