Tuesday, October 5, 2010

Patwork Pie

Let your child help you cut the patch-work pieces of dough for these savory pies while you make the filling.

Prep time: 12 minutes
Bake time: 30 minutes
Yield: 8 servings

  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon each pepper and thyme
  • Pinch nutmed
  • 2 cups chicken broth
  • 1/2 cup half-and-half
  • 1 package (1 lb.) frozen Italian style mixed vegetables, defrosted
  • 2 1/2 cups cubed cooked chicken
  • 1/2 (15 oz.) package refrigerated piecrust (1 crust)
How to make:
  1. Heat oven to 400 degrees F. In a large saucepot, melt butter over medium-high heat. Stir in flour, pepper, thyme, and nutmeg. Cook, stirring, for 3 minutes. Whisk in chicken broth and half-and-half. Bring to a boil, and cook over medium-high heat, whisking constantly for 3 minutes. Stir in mixed vegetables and chicken. Divided mixture among 8 one-cup baking dishes, or spoon into 2-quart baking dish.
  2. Unfold pie crust; use fluted pastry wheel or pizza cutter to cut pastry into randomly shaped pieces. Place pieces over top of filling, overlapping edges to create a patchwork pattern. Bake 30 minutes, or until pastry is golden brown.
Nutrition per serving: 272 calories, 10 g protein, 15 g fat, 21 g carbohydrate, 23 mg calcium, 2 g fiber.

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