Few meals warm the colder months quite like a piping hot, hearty pot
Author: American Institute for Cancer Research
Suggestions: Although making a homemade pot pie may sound challenging, the short cuts in this version make it as easy as pie. And using just one crust keeps this recipe lower in fat and calories. It is a great way to use leftovers, too.
Serves: 6 person(s)
Preparation Time: 25 mins
1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth
1 tsp canola oil
2 cup chopped mushrooms
1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)
1 dash each of salt and pepper, to taste
1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas preferable) *
2 cup (12 oz) cooked skinless chicken breast, cubed
1 prepared pie crust, 9-inch
2 tsp fat-free milk
In a small bowl, whisk together the flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are tender. Add the remaining broth, thyme, salt and pepper; and bring to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3 minutes, or until the mixture thickens. Stir in the mixed vegetables and chicken.
Remove the pan from the heat and place the mixture in a 9-inch pie plate (with no crust on the bottom). Place the crust over top of the filling, press the dough to the edges of the pie plate and flute the edges. If you buy a pre-made pie crust already in the tin, thaw it and remove it from the tin. When you’re putting it over the filling be sure to push the dough down around the pie plate. Cut two slits in the center of the crust and brush the top with milk.
Bake in preheated oven for 30 to 40 minutes or until the crust is lightly browned.
Serving suggestions are not included in the nutritional analysis.
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