Cookbook author Holly Clegg shares her low fat version of ham pot pie with a pecan crust.
1 tablespoon of canola oil
1 cup of onions, chopped
1/3 cup of flour
2 cups of fat free chicken broth
1 cup of skim milk
2 cups frozen mixed vegetables, thawed
1 ½ cups chopped, cooked, lean ham
2 cans of crescent rolls
1/3 cup of pecans
1. We’re making a ham pot pie with a pecan crust. Add your canola oil to a pot and heat. Once your oil is hot add your onions and sauté till they are tender, about 5 minutes. Now add your flour and stir for about 30 seconds, then add your chicken broth and skim milk. Stir this constantly but bring it to a boil and let it thicken.
2. Now our white sauce is thickened so we’re going to add our mixed vegetables and ham. Mix all this together and pour your filling into a baking dish.
3. For our crust I’m using reduced fat crescent rolls. Roll the dough out into a square and add your pecans. Roll the pecans in so they’re hidden inside the dough. Place your dough on top of the baking dish and bake at 375 F for 30 minutes until golden.