If using purchased roasted chicken or ham, omit salt.
(Mix-and-Match Pot Pie)
483 calories; total fat 26g; saturated fat 14g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 141mg; sodium 704mg; potassium 418mg; carbohydrates 37g; fiber 3g; sugar 6g; protein 25g; trans fatty acid 0g; vitamin a 2041IU; vitamin c 38mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 0mg; folate 113mcg; vitamin b12 0mcg; calcium 81mg; iron 3mg.
Refrigerated Piecrust Topper
1. For a 11x7x2-inch baking dish, unroll piecrust and cut into 6 wedges. Place half of the pastry wedges over hot filling along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. 2. For an 8x8x2-inch baking dish, unroll piecrust and cut into a 9-inch square. Place piecrust on top of hot filling, fluting extra crust against the sides of dish. 3. For a 2-quart soufflé dish or casserole, unroll piecrust and place on top of hot filling. Turn edges of pastry under, flute to edges of dish. 4. For six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishe (s) or 5-3/4-inch disposable foil pot pie pans, unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Cut 6 circles or ovals 1-inch larger than the top of the dishes.