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lower fat ckicken pot pie
Chicken Pot Pie (lower fat)
Filling: 6 med. Carrots , sliced ¼ in. thick 2 small Celery, sliced ¼ in. thick 1 med. Onion, chopped fine 2 med. Garlic cloves, minced ½ tsp. Thyme, dried 1 tsp. Oil Salt ¼ c. Dry Sherry 3c. Low-sodium Chicken Broth 1 Bay Leaf 2 lbs. Boneless, Skinless Chicken Breasts (about5) ¼ c. Cornstarch ¼ c. Half & Half 1 c. Frozen Peas 2 ½ c. Peeled, Cubed (about ½ in.) Cooked (5-6min.)Potatoes 2 tbsp. Fresh Minced Parsley Pepper Biscuits: 2c.Flour 2 tsp. Baking Powder ½ tsp. Baking Soda ½ tsp. Salt 4 Tbsp. Unsalted Butter, melted, (omit salt if using salted butter) 2/3 c. Low-Fat Buttermilk Preheat the oven to 425 degrees. Combine carrots, celery, onion, garlic, thyme, oil & ½ tsp. salt in a Dutch oven. Cover & cook over med.-low heat, stir often, til soft, about 8-10 min. Stir in the sherry, broth & bay leaf, bring to a simmer. Nestle in the breasts, reduce to low, cover & cook til no longer pink,10-12 min. Transfer chicken to a plate to cool. Return the sauce to a simmer, whisk the cornstarch & the half & half together, then whisk in the simmering sauce. Whisk & simmer til thickened, about 1 min. Take off the heat &discard the bay leaf. Stir in the peas, parsley, potatoes & season w/ S&P. Cut chicken into bite size pieces, & stir into the sauce & pour into a 9x13 in. dish…. For the biscuits: Whisk together the flour, powder, soda & salt. In a separate bowl whisk the melted butter & the buttermilk together. Gently stir into the flour w/ a rubber spatula until just combined. ..Assemble: pinch off 8equal pieces & arrange on the top of the hot filling, ½ in. apart. Bake until golden & the filling is bubbly, about 20 min. Cool 5-10 min. Serves 8 , per serving: Calories 380, Fat 9gr., Sat. Fat 5g., Chol. 85mg., Carb. 38g., Protein 33g., Fiber 4g., Sodium 820mg. Note to self: Double all the filling ing. for a larger portion. |
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