Thursday, April 29, 2010

Low Fat Chicken Pot Pie

I saw this recipe from a local TV show "View from the Bay" and made it on the day I was too busy to cook It's different from the usual way I make my bake-a-meal dish.  I added more vegetable, and it looked and tasted like a chicken pot pie but with less than half of the calories.


1 Sweet potato
1 Leek
4 Carrots
1 Tbsp whole wheat flour
3 Cloves of garlic
2 Cups low sodium chicken broth
2 1/2 Cups chopped chicken breast
1 Red bell pepper1 Cup frozen peas
1 Cup Portobello mushrooms, rinsed and peeled
1 Cup half & half (fat free)*
1 Premade crust
1 Tbsp Dill
1 Tbsp Italian Parsley
1 Tbsp Canola Oil

  1. Preheat oven to 450 degree Fahrenheit.
  2. Rinsed and dice all vegetables and chicken.
  3. Heat pan with canola oil.
  4. Add potatoes, leek, and carrots and stir for 5-6 minutes.
  5. Stir in flour and minced garlic.
  6. Add the rest of the ingredients and cook for 15 minutes.
  7. Pour into a baking ware when it's done.
  8. Roll out the crust and flatten it.  Cut into a few strips.
  9. Place the cut strips on top of the cooked mixture.
  10. Bake at 450 degrees Fahrenheit for 25 minutes.

I added more vegetables than the original recipe had called for.  I used non-fat milk instead of half and half.
It's a little sweet for our taste to use sweet potato.  Next time I would use potatoes instead and maybe add some curry powder for a different taste.

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