We made this savory pie recipe lower in fat and calories by stir-frying the vegetables using nonstick spray coating instead of butter or oil.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist
Oil Pastry:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Prepare Oil Pastry (see Step 6); form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll pastry to 1/8-inch thickness. Using 1 to 1 1/2-inch cookie or hors d'oeuvre cutters, make desired-shaped pastry cutouts (do not reroll scraps). Cover pastry with plastic wrap or foil; set aside.

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  • Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onion to hot pan; cook and stir about 4 minutes or until the onion is tender.

  • Meanwhile, set aside 1 tablespoon of the evaporated milk. In a small bowl, gradually whisk the remaining evaporated milk into the flour until smooth. Stir milk mixture into mushroom mixture in saucepan. Stir in the water, bouillon granules, sage, and pepper. Cook and stir until thickened and bubbly.

  • Stir in chicken and frozen peas with pearl onions. Transfer mixture to a 9-inch deep-dish pie plate. Arrange pastry cutouts on top of hot chicken mixture. Brush pastry cutouts with the reserved 1 tablespoon evaporated milk.

  • Bake for 20 to 25 minutes or until the pastry is golden. Let stand for 10 minutes before serving.

  • Oil Pastry: In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Nutrition Facts

385.9 calories; protein 28.3g 57% DV; carbohydrates 38.1g 12% DV; exchange other carbs 2.5; dietary fiber 2.9g 12% DV; sugars 13.7g; fat 12.8g 20% DV; saturated fat 2.2g 11% DV; cholesterol 48.2mg 16% DV; vitamin a iu 482.8IU 10% DV; vitamin c 6.4mg 11% DV; folate 96.1mcg 24% DV; calcium 275.6mg 28% DV; iron 2.5mg 14% DV; magnesium 49.6mg 18% DV; potassium 571mg 16% DV; sodium 450.4mg 18% DV.