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Chicken Pot Pie |
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Serves: 8 Print this RecipePreparation time: 25 minutes (excluding crust) Cooking time: 1 hour Serves: 8 Serving size: 1/8 recipe Pot pies are pastry-covered dishes made with meat and vegetables in a gravy sauce. Most likely they got their start in the days when no food was wasted and all leftovers found their way into the next meal. 3 medium potatoes, peeled and cubed 3 large carrots, peeled and sliced 2 stalks celery, sliced 1 medium onion, chopped 1/4 teaspoon salt 1 cup fresh or frozen green beans or frozen mixed vegetables 4 tablespoons stick margarine 4 tablespoons all-purpose flour 1 14 1/2-oz can fat-free, low-sodium chicken broth 1 cup low-fat (1%) milk 1/2 teaspoon dried rosemary 1/4 teaspoon ground white peppers 2 cups cubed, cooked, skinless chicken breast 1 recipe Buttery Pie Crust (see recipe) rolled into a 9 x 13-inch rectangle 1. Preheat the oven to 375°F. Spray a 9 x 13-inch pan with nonstick cooking spray. 2. In a large pot, add the potatoes, carrots, celery, onion, and salt and enough water to cover the potatoes by 1 inch; boil 5 minutes. Add the beans and continue cooking for another 2 minutes; if using frozen beans or vegetables, add during the last two minutes of cooking time. Reserve 1/2 cup of the cooking water; set aside. Drain and keep warm. 3. In a large skillet, melt the margarine. Stir in the flour until blended; then add the chicken broth. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the reserved cooking water, milk, rosemary, and pepper. 4. Sprinkle the vegetables and chicken in the bottom of the prepared pan, then pour on the gravy. Top with the prepared pie crust, pressing to form a rim. Cut four half-inch slits in the top of the crust. Bake until browned, about 1 hour. Let stand 5 minutes before cutting. Instead of stirring the cheese into the chile, you can sprinkle it on top of each serving. Either way, top each serving with some minced fresh parsley. This chile is quite thick, so it makes a great dip. Serve it with cut-up red and green bell peppers Exchanges 1 Starch 2 Vegetable 1/2 Fat Calories 144 Calories from Fat 31 Total Fat 3g Saturated Fat 2g Cholesterol 8mg Sodium 441mg Carbohydrate 21g Dietary Fiber 7g Sugars 7g Protein 17g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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