LOW-FAT CHICKEN POT PIE RECIPE | ALLRECIPES
Chicken and vegetables in a pie! Very easy and low in fat.
Provided by chefbuzz
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch deep dish pie
Number Of Ingredients 11
Steps:
- Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
- Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
- In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add potatoes.
- Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
- Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
Nutrition Facts : Calories 305.9 calories, CarbohydrateContent 33.6 g, CholesterolContent 26 mg, FatContent 13.3 g, FiberContent 4.1 g, ProteinContent 13.4 g, SaturatedFatContent 2.2 g, SodiumContent 482.6 mg, SugarContent 1.7 g
VERY LOW FAT CHICKEN POT PIE RECIPE - FOOD.COM
I searched high and low and could not find a recipe that came in under 10gr fat per serving so I put together something of my own, which I immediately fed to my two favourite 'guinea pigs' who enjoyed it! Success
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 400F.
- Saute your vegetables in a large skillet until tender.
- Add chopped up chicken and cook about 5 minutes.
- Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
- Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
- Pour into a casserole dish and set aside.
- Put the flour in a bowl, add in green onions.
- Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
- Carefully spoon over top of the filling in the casserole dish.
- Bake approx 20 minutes or until nice and brown.
Nutrition Facts : Calories 390.3, FatContent 3.4, SaturatedFatContent 0.8, CholesterolContent 29.2, SodiumContent 1396.5, CarbohydrateContent 58.9, FiberContent 4.6, SugarContent 8.2, ProteinContent 22.8
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