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6 eggs, divided |
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1/2 teaspoon onion salt |
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2 cups mashed potatoes*, cooled slightly |
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1 cup thinly sliced leeks |
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2 tablespoons water |
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1 can (5 oz.) chunk chicken |
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Skim or low-fat milk |
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1 tablespoon lemon juice |
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Dill sprigs, optional |
In medium bowl, beat together 1 of the eggs and the onion salt. Add potatoes. Stir until well blended. Spread over bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside.
In small saucepan over medium heat, cover and cook leeks and water, stirring occasionally, until tender, about 8 to 10 minutes. Drain. Drain chicken into liquid measure. Add milk to make 1 cup. Set milk mixture aside. Stir together drained chicken and leeks. Spoon into prepared crust. Beat together remaining eggs, lemon juice and reserved milk mixture until blended. Pour over leeks and chicken.
Bake in preheated 375°F oven until puffed and knife inserted near center comes out clean, about 30 to 40 minutes. Garnish with dill sprigs, if desired.
*Four servings, if using instant potatoes. |
