Chicken Pot "Pie"

*Recipe uses Crepes

Filling

Ingredients:

3 tablespoons butter

1/4 cup diced onion

1/4 cup finely diced celery

1/2 cup finely diced, or shredded carrots*

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon sage

1 teaspoon thyme

1 teaspoon Splenda/sugar (brings out the flavors, yes it does!)

Dash grated fresh nutmeg

3/4 cup chicken broth

3/4 cup ff half & half

1 cup frozen peas, thawed*

2 cups diced or shredded, cooked chicken

Directions:

Melt butter over medium-low heat. Add onion, celery, and carrots, and slowly cook until soft, about 5-7 minutes. Stir in flour and cook for one minute. Add salt, pepper, sage, thyme, Splenda, and nutmeg. Whisk in chicken broth and cream. Cook until bubbly and boil for one minute, stirring constantly. Remove from heat and stir in peas and chicken. Cook for one minute to heat through. Wrap filling in crepe and cover with filling. Makes twelve 1-crepe servings.

Per Weight loss-size serving: 150 Cal; 13 g Protein; 7 g Tot Fat; 8 g Carb; 1 g Fiber; 1 g Sugar; 290 mg Sodium

(Double for regular serving)

*Substitute other veggies early in P3.