Tuesday, 21 September 2010

Today's Dinner: Chicken Pot Pie

I made dinner ahead of time today, because I go in later than normal.  I got this recipe from my chicken dinner book.  Which I'm going to link to here: Cooking Light Chicken Cookbook


Nutritional Facts per serving:
273 calories (25% from fat)
fat 7.7 g (Saturated fat 2.0g)
Protein 22.0g
Carbs 26.9g
cholesterol 49mg
sodium 290mg

Ingredients:

I cup flour
1/4 tsp salt
1/4 cup shortening

(ok I was kinda lazy and used filo as the topping for the pies, you can also use pre-made pie mix to save time)

3 tbsp plus 1 tsp ice water
2 (10 1/2 oz) cans low sodium chicken broth ( I used water)
2 cups diced unpeeled round red potato ( you can subsitute sweet potato if you like)
1 cup thinly sliced carrot
1/2 cup chopped onion
1/2 cup frozen English peas ( I used a bag of mixed organic veggies)
1/4 cup flour
1/2 tsp salt
1/2 cup skim (1%) milk
1/4 to 1/2 tsp seasonings (poultry : sage, red pepper, cayenne pepper, black pepper, Mrs Dash, marjoram, and chili pepper)
2-3 cups cooked chicken breast
butter flavored cooking spray. ( I used olive oil)

Make the pastry topping:


  • Combine 1 cup flour, and 1/4 tsp salt in a bowl; cut in shortening with a knife, until mixture resembles course meal. Sprinkle ice water, 1 tbsp at a time, over surface, toss with a fork until dry ingredients are moistened. 
  • Gently press into a 4 inch circle on heavy duty plastic wrap. 
  • Cover with wrap, chill 30 mins.

Since I used the filo, i put it in the oven and allow it to start cooking, then pulled it out before it got too crisp.

Filling:


  • In a deep dish, bring to broth (water) to boil. Add potato, cover and cook 5 mins; add carrots and onions cover and allow to cook 3 mins. Add in peas (the mixed veggies) cover and cook an additional 2 minutes or until tender.



  • Add in flour, seasoning, milk in a separate bowl then add it to the veggie mix slowly allowing it to start getting thickening, mix in well and allow it cook out, stirring constantly. 



  • remove from heat stir in  cooked chicken
  • Spoon into dishes, cover with pastry shell 
  • Slit small cuts into the top to vent them
  • Spray with oil or cooking spray
  • Place in oven at 350 for 55 mins or until nice and crisp.  

Let stand for 10 mins.
Serves 8

I hope you enjoy,
Blessed Be

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