Serve with: Hearts of Romaine Salad
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Cut crusts off bread. Using rolling pin, roll each slice to 1/4-inch (5 mm) thickness. Fit each into lightly greased 6-oz (175 mL) custard cup or jumbo muffin pan. Bake in centre of 375°F (190°C) oven until golden brown, about 8 minutes.
Meanwhile, in large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, thyme and pepper, stirring occasionally, until onion is softened, about 2 minutes. Add flour; cook, stirring, for 1 minute.
Whisk in stock, milk and vinegar; cook, whisking often, until thickened enough to coat back of spoon, about 10 minutes.
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes. To serve, ladle into toast cups.
Nutritional facts <b>Per serving:</b> about
- Sodium 1291 mg
- Protein 32 g
- Calories 404.0
- Total fat 13 g
- Cholesterol 73 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
- Iron 31.0
- Folate 29.0
- Calcium 14.0
- Vitamin A 52.0
- Vitamin C 60.0