CHICKEN POT PIE
Source of Recipe
Deborah
List of Ingredients
2 teaspoons olive oil
1/2 cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided
2 cups sliced mushrooms
1 cup diced red bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons all-purpose flour
1/2 cup fat-free half-and-half
2 cups cubed cooked chicken tenders
1 teaspoon minced, fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2 reduced-fat refrigerated crescent rolls
Recipe
1. Heat oil and 2 tablespoons chicken broth in medium saucepan. Add mushrooms, bell pepper, onion and celery. Cook 5 to 7 minutes or until vegetables are tender, stirring frequently.
2. Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add cooked chicken, dill, salt and pepper.
3. Preheat oven to 375�F. Spoon mixture into greased 1-quart casserole. Roll out crescent rolls and place on top of chicken mixture.
4. Bake pot pie 15 to 20 minutes or until topping is golden and filling is bubbly. Serve with leafy green salad, if desired.
Makes 4 (1-cup) servings
Note: To make 2 cups cubed cooked chicken, simmer 1 pound chicken tenders in 2 cups fat-free reduced-sodium chicken broth about 15 minutes or until meat is no longer pink in center. Cool and cut into cubes.
Dietary Exchanges: 1 Starch, 3 Lean Meat, 2 Vegetable
Nutrients Per Serving
Calories: 286
Cal. from Fat: 27%
Total Fat: 8g Sat. Fat: 2g
Carb.: 25g
Protein: 26g
Chol: 54 mg
Sodium: 740mg
Fiber: 2g
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