29 Dec Chicken Pot Pie
Servings: 4
Estimated Total Prep Time: 50 minutes
NUTRITIONAL INFO (per serving)
Calories: 582
Total Protein: 34 grams
Total Carbs: 60 grams
Total Fat: 22 grams
Saturated Fat: 3 grams
Total Fiber: 4 grams
INGREDIENTS
2 large potatoes, peeled and cubed
1 lb boneless, skinless chicken breast
Salt and pepper, to taste
1 1/3 cups flour
1/2 tsp salt
1/3 cup canola oil
3 tbsp skim milk
2 large carrots, cleaned, peeled, and diced
1/8 cup peas (fresh or frozen)
1 can (10 ¾ oz) 98% fat-free cream of chicken soup (e.g., Campbell’s)
PREPARATION
Bring large pot of salted water to boil. Add potatoes and cook approximately 5 minutes, leaving potatoes slightly firm. Meanwhile, place chicken breast in a skillet pre-heated to medium-high. Add salt and pepper to taste. Cook approximately 7 minutes each side, or until just cooked through. Dice chicken and set aside. In medium bowl, combine potatoes, carrots, peas, and soup with chicken in mixing bowl. Pour mixture into 9-inch pie pan and set aside.
Preheat oven to 400 degrees F. Combine flour and salt in mixing bowl. Mix in oil and milk. Stir until thoroughly mixed. (If dough remains sticky, add additional flour in small amounts until dough does not stick to surface.)
Roll dough in between sheets of wax paper. Peel off top sheet and place dough on top of pie pan, fully covering chicken mixture. Remove other sheet. Fold dough over edges of pie pan, pressing gently to seal. Trim excess dough. Poke several small holes in dough with fork to vent.
Bake pie at 400 degrees F for 15 minutes or until browned on top.