2 cups of cooked chicken (or beef or pork) 1 1/2 cup of water 1/2 cup of nonfat dry milk 3 tablespoons of flour 1 teaspoon of salt 1/4 teaspoon of tarragon 1/4 teaspoon of parsley 1/8 teaspoon of pepper 3/4 cup of small white onions, cooked Cooked carrot slices, lima beans & green peas to total 1 1/2 c. (a pkg. of mixed frozen vegetables may be used) One recipe for pastry crust or mashed potato topping
Preheat oven to 400ºF. Beat nonfat dry milk and flour with water until smooth. Add salt, tarragon, parsley and pepper. Cook over medium heat, stirring constantly until mixture thickens.
Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with Pastry Crust or Mashed Potato Topping. Bake 20 minutes or until lightly browned.
PASTRY CRUST: 1/2 cup of flour 1/8 teaspoon of salt 2 tablespoons of oil
Stir salt and oil into flour. Form a ball, flatten slightly and place on a sheet of wax paper. Place another sheet on top of dough and roll out quickly. Peel off top layer of paper, invert dough over filling and seal pie by pressing dough firmly to edge of casserole. Cut steam holes and bake pie at 400 degrees for about 20 minutes.
MASHED POTATO TOPPING: 2 cups of mashed potatoes 1/2 cup of hot skim milk 1/4 teaspoon of pepper 2 tablespoons of melted margarine 1 teaspoon of salt 1/8 teaspoon of nutmeg Paprika
Beat together mashed potatoes, margarine, milk, salt, pepper and nutmeg until light and fluffy. Spread over top of chicken mixture and sprinkle lightly with paprika. Bake at 400ºF. for about 20 minutes.
