Chicken Pot Pie
Recipe from Diabetic Living

We made this savory pie recipe lower in fat and calories by stir-frying the vegetables using nonstick spray coating instead of butter or oil.



by 1  person


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Ingredients
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    Oil Pastry (below)
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    Nonstick cooking spray
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    1 1/2  cups 
    sliced fresh mushrooms
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    1/2  cup 
    chopped onion
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    1  12  ounce can 
    evaporated fat-free milk
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    3   tablespoons 
    all-purpose flour
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    1/4  cup 
    water
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    1   teaspoon 
    instant chicken bouillon granules
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    1/2  teaspoon 
    dried sage, marjoram, or thyme, crushed
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    1/8  teaspoon 
    ground black pepper
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    1 1/2  cups 
    chopped cooked chicken breast or turkey breast (about 8 ounces)
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    1   cup 
    loose-pack frozen peas with pearl onions
Oil Pastry
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    1 1/3  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/4  cup 
    cooking oil
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    1/4  cup 
    fat-free milk


Directions
1.
Preheat oven to 425 degrees F. Prepare Oil Pastry; form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll pastry to 1/8-inch thickness. Using 1 to 1 1/2-inch cookie or hors d'oeuvre cutters, make desired-shaped pastry cutouts (do not reroll scraps). Cover pastry; set aside.
2.
Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onion to hot pan; cook and stir about 4 minutes or until the onion is tender.
3.
Meanwhile, set aside 1 tablespoon of the evaporated milk. In a small bowl, gradually whisk the remaining evaporated milk into the flour until smooth. Stir milk mixture into mushroom mixture in saucepan. Stir in the water, bouillon granules, sage, and pepper. Cook and stir until thickened and bubbly.
4.
Stir in chicken and frozen peas with pearl onions. Transfer mixture to a 9-inch deep-dish pie plate. Arrange pastry cutouts on top of hot chicken mixture. Brush pastry cutouts with the reserved 1 tablespoon evaporated milk.
5.
Bake for 20 to 25 minutes or until the pastry is golden. Let stand for 10 minutes before serving. Makes 4 (3/4-cup) servings.
Oil Pastry
1.
In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Nutrition information
Per Serving: cal. (kcal) 386, Fat, total (g) 13, chol. (mg) 48, sat. fat (g) 2, carb. (g) 38, fiber (g) 3, pro. (g) 28, sodium (mg) 450, Vegetables () 0.5, Starch () 2, Lean Meat () 3, Fat () 2.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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