Wednesday, July 15, 2009

Chicken Pot Pie


Chicken Pot Pie
1/4 cup butter
1/4 cup flour
1 cup fat-free milk
2 cups chicken broth
1 lb chicken breast
1 cup chopped onion
1 cup chopped carrots
1 cup peas
1 medium potato, chopped
1/2 green beans
Salt, pepper, Italian seasoning
1 store bought Pie Crust
First, cook your chicken. I cooked mine in a slow cooker for 6 hours on high. You could pan "fry", use left over chicken, or chicken from a can.
Next, to make the gravy, melt butter in sauce pan and flour. Stir. Add milk. Continue stirring. Mixture will start to thicken. Add chicken broth and seasonings. Add vegetables and chicken. Let cook on medium heat while you prepare pie crust.
Here's a Tip: As bandsters, we are always looking for ways to reduce calories. So with store bought pie crusts, I roll them out on a floured surface to make thinner. Then I cut it to the size I need. With this pot pie, I only used 2/3rds of the original pie crust. Hey, it saved me about 200 calories off my total dish.

Anyhow, fill an oven safe dish with the chicken and vegetables. Then top with your pie crust. Bake at 350 for about 1 hour. Makes a ton! Somewhere between 8-10 bandster portions with about 200 calories per serving.

With such a low cal dish,
I hope you saved room for dessert...


How cute is this?
I hope you saved that extra pie crust!!

You are going to need:
1/3 of a pie crust
2 medium apples
little bit of Splenda and Cinnamon

Bake in the tiniest oven safe dish you have for about an hour.
Serves two at 188 calories per serving.

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