Chicken Pot Pie
Recipe from Diabetic Living
SERVINGS
4
SERVING SIZE
3/4 cup
PREP TIME
30 mins

Chicken Pot Pie

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.

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

Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

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. 
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.

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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