Holly Clegg: We're making a hand pot pie with a Georgia pecan crust the ultimate healthy comfort food.
We're going to start with a tablespoon of canola oil that I've heated and then we're going to take about 1 cup of onion and saut till it gets tender, about five minutes is all. Now we're going to add 1/3 of cup of flour, what I'm doing is making a white sauce, but without all of the fat.
We're going to stir this for about 30 second and then we're going to add 2 cups of fat free chicken broth, 1 cup of skimmed milk and we're going to stir this constantly that you want to bring it to a boil and let it thicken.
Now our white is sauce is thickened, so we're going to add the remaining ingredients. This is 2 cups frozen mixed vegetable that you've thawed, and this is 11/2 cups chopped cooked lean ham, we're going to mix all this together.
Okay, now we're going to put our filling into a baking dish. Hmm, this smells good; this is definitely a kid friendly dish.
Now let's start with our crust and I've reduced fat crescent rolls, because they're little lower in fat, we're going to undo them. I've our crescent rolls in a square. Now we're going to put our wonderful Georgia pecan.
So this is just the perfect toping and then we're going to take our other two rolls, you want to start just roll this just sort of they are hidden inside, then we're just going to lay this on top and if you have a circle, roll it accordingly. We're going to put it in a pre heated oven at 375 and bake it for about 30 minutes, and then you get to eat.