Serves: 7
Total Calories: 340

1 cup finely shredded Cheddar cheese
2 pie crusts
1/4 cup butter
2 cups broccoli florets (or 1/2 cauliflower and 1/2 broccoli)
1 large carrot, sliced
1/2 cup chopped onion
3 garlic cloves, minced
2 cubes chicken bouillon, dissolved in 2 cups boiling water
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1/4 cup all-purpose flour
salt and pepper to taste

Press cheese into top and bottom crusts. In large skillet, melt butter; add broccoli, carrot, onion, and garlic, and cook till veggies are tender-crisp. To dissolved bouillon, add lemon juice and poultry seasoning; gradually add flour to thicken. Fold into vegetables. Season to taste. Place mixture into prepared crust in 9-inch pie pan. Cover with top crust and cut slits in top. Place on baking sheet and bake at 375° for 35 minutes; cool slightly before serving.

Nutritional Facts:

Serves: 7
Total Calories: 340
Calories from Fat: 195

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