Serves: 8
Total Calories: 673
1. Preheat the oven to 375°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
2. In a large pot, add the potatoes, carrots, celery, onion, and salt and enough water to cover the potatoes by 1 inch boil 5 minutes. Add the beans and continue cooking for another 2 minutes if using frozen beans or vegetables, add during the last two minutes of cooking time. Reserve 1/2 cup of the cooking water set aside. Drain and keep warm.
3. In a large skillet, melt the margarine. Stir in the flour until blended then add the chicken broth. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the reserved cooking water, milk, rosemary, and pepper.
4. Sprinkle the vegetables and chicken in the bottom of the prepared pan, then pour on the gravy. Top with the prepared pie crust, pressing to form a rim. Cut four half-inch slits in the top of the crust. Bake until browned, about 1 hour. Let stand 5 minutes before cutting.
EXCHANGES
2 Starch
1 Lean Meat
1 Vegetable
2 1/2 Fat
NUTRITION FACTS
Calories 350
Calories from Fat 145
Total Fat 16g
Saturated Fat 3g
Cholesterol 35mg
Sodium 327mg
Carbohydrate 34g
Dietary Fiber 3g
Sugars 6g
Protein 17g
This Chicken Pot Pie recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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