Country Chicken Pie

INGREDIENTS

INSTRUCTIONS

I found this at Prevention magazine's website and it looked pretty
good so i thought i would share. what kind of foods do you guys like
to eat so i can know what is best to post.  Country Chicken Pie:
Nourish both heart and soul with this lightened  version of chicken
potpie. Although difficult we managed to reduce  the fat and calories
in this recipe by:  using margarine and canola oil in the crust rather
than butter  replacing the heavy cream with a combination of skim and
nonfat dry  milk  To Make the Potpie Filling: Preheat the oven to 400
degrees. In a  medium saucepan, combine the carrots, potatoes, onions,
peas and a  small amount of water. Cover and cook over medium heat for
10  minutes, or until crisp-tender. Drain and set aside. In a medium
saucepan, whisk together the cornstarch and 1/4 cup of the skim milk
until smooth. Then stir in the broth, dry milk, thyme, pepper, salt,
sage or poultry seasoning and the remaining 1/2 cup skim milk. Cook,
stirring, over medium heat until the mixture begins to thicken and
just comes to a boil. Add the chicken and reserved vegetables; heat
through. Transfer the mixture to a shallow 1 1/2-quart casserole or  an
8-by-8-inch baking pan.  To Make the Pastry: Place the flour in a small
bowl. Using a pastry  blender, cut in the margarine until the pieces
are very fine. In a  custard cup, stir together the oil and 4 teaspoons
of the milk.  Drizzle the oil mixture over the flour mixture. Using a
fork, toss  and stir lightly until the dry ingredients are moistened.
If  necessary, add enough of the remaining 2 teaspoons milk to moisten.
Then, using your hands, gently shape the mixture into a ball. Place
the ball of dough between two 12-inch-square pieces of wax paper.
Gently roll out the dough to an 8-inch circle or 9-inch square to fit
the size of the chosen baking pan. Remove the top piece of wax paper.
Cut a few slits in the dough for the steam to escape. Carefully  invert
the dough on top of the filling. Remove the remaining piece of  wax
paper. Fold the edges of pastry under and flute them. Bake for 25  to
30 minutes, or until the pastry is golden.  Makes 4 servings.  Posted
to recipelu-digest Volume 01 Number 471 by Kara9718  <Kara9718@aol.com>
on Jan 7, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1726
Calories From Fat: 358
Total Fat: 40.4g
Cholesterol: 242.7mg
Sodium: 1046.7mg
Potassium: 3319.1mg
Carbohydrates: 215g
Fiber: 19.4g
Sugar: 27.5g
Protein: 120.9g