A complete meal. Carrots provide beta carotene and fiber while the mushrooms are filled with B vitamins, copper and other minerals. Celery is rich in Vitamin C and folacin.
Makes 6 servings.
Preheat over to 450 degrees. Coat a large skillet with nonstick cooking spray and place over medium-high heat. Add the carrots, mushrooms, celery, peas, and onion and sauté 5 minutes or until the vegetables are tender. Stir in the all-purpose flour. Gradually add the evaporated milk, stirring until the mixture thickens. Stir in the chicken, pepper, and thyme. Transfer the mixture into a 9-ince pie plate coated with nonstick cooking spray. Place the self-rising flour in a small bowl, cut in the oil with a pastry blender or two knives until the mixture is crumbly. Gradually add milk, stirring just until the ingredients are moistened. Drop the dough evenly by the spoonfuls onto the chicken mixture. Bake, uncovered, for 15 to 20 minutes, or until the crust is golden.
273 Calories, 24g Protein, 33g Carbohydrate, 5g Fat, 15% Calories from Fat, 1g Saturated Fat, 2g Dietary Fiber, 42mg Cholesterol, 414mg Sodium, Diabetic Exchanges: 2 very lean meat, 1.5 starch, 0.5 skim milk, 1 vegetable
Recipe from Merck, Eating Well Through Cancer