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Chicken Pot Pie
Yield: Makes 4 servings
Ingredients:
2
teaspoons margarine
1/2
cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided
2
cups sliced mushrooms
1
cup diced red bell pepper
1/2
cup chopped onion
1/2
cup chopped celery
2
tablespoons all-purpose flour
1/2
cup fat-free half-and-half
2
cups cubed cooked chicken breasts
1
teaspoon minced fresh dill
1/2
teaspoon salt
1/4
teaspoon black pepper
2
reduced-fat refrigerated crescent rolls
Preparation:
1.
Heat margarine and 2 tablespoons chicken broth in medium saucepan until margarine is melted. Add mushrooms, bell pepper, onion and celery. Cook 7 to 10 minutes or until vegetables are tender, stirring frequently.
2.
Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add chicken, dill, salt and black pepper.
3.
Preheat oven to 375°F. Spray 1-quart casserole with nonstick cooking spray. Spoon chicken mixture into prepared dish. Roll out crescent rolls and place on top of chicken mixture.*
*Reserve remaining rolls for another use, or bake and serve on the side.
4.
Bake pot pie 20 minutes or until topping is golden and filling is bubbly.
Note
For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.
Nutritional Information:
| Serving Size: 1 cup pot pie | |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 50 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 28 % |
| Calories | 256 |
| Protein | 24 g |
| Sodium | 541 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 3 |
This recipe appears in:
Chicken
