Print
ShareThis
Seasoned Baby Back Ribs
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
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
