CHICKEN POT PIE NO CRUST RECIPES

CHICKEN POT PIE WITHOUT THE CRUST RECIPE - FOOD.COM

Chicken Pot Pie Without the Crust Recipe - Food.com image

There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups chopped cooked chicken (add more to taste)
1 medium red potatoes, cubed
1 celery rib, chopped
1 leek, white part only washed and sliced
1/2 large red bell pepper, chopped
12 ounces mixed vegetables (peas, corn, carrots, green beans)
2 slices fat-free American cheese or 2 slices fat-free swiss cheese
10 3/4 ounces Campbell's Cream of Chicken Soup (or whatever 'Cream Of' you have on hand)
2 tablespoons lowfat parmesan cheese (I use Kraft)
1/2 cup cream (I use half and half coffee cream)
1 teaspoon curry powder

Steps:

Place chicken in large pot.
Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
Cut cheddar cheese into small pieces and place in pot with other ingredients.
Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

Nutrition Facts : Calories 568.6, FatContent 27.4, SaturatedFatContent 11.6, CholesterolContent 140.4, SodiumContent 1315.3, CarbohydrateContent 39.3, FiberContent 6.2, SugarContent 7.7, ProteinContent 40.8

CHICKEN POT PIE WITHOUT THE CRUST RECIPE - FOOD.COM

Chicken Pot Pie Without the Crust Recipe - Food.com image

There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups chopped cooked chicken (add more to taste)
1 medium red potatoes, cubed
1 celery rib, chopped
1 leek, white part only washed and sliced
1/2 large red bell pepper, chopped
12 ounces mixed vegetables (peas, corn, carrots, green beans)
2 slices fat-free American cheese or 2 slices fat-free swiss cheese
10 3/4 ounces Campbell's Cream of Chicken Soup (or whatever 'Cream Of' you have on hand)
2 tablespoons lowfat parmesan cheese (I use Kraft)
1/2 cup cream (I use half and half coffee cream)
1 teaspoon curry powder

Steps:

Place chicken in large pot.
Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
Cut cheddar cheese into small pieces and place in pot with other ingredients.
Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

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