Easy No Guilt Chicken Pot Pie Food

NO- GUILT CHICKEN POT PIE

Steps:

• 1. Pre-heat oven to 400 degrees. In a 9-inch pie plate, or baking dish, mix soup, vegetables, and chicken.
• 2. In a small bowl, mix milk, egg and baking mix until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serve with a salad, and dinner is done!

CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &

Steps:

• Preheat oven to 425 degrees F (220 degrees C.).
• In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
• In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
• While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
• Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
• Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
• Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
• Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

HEALTHIER CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
• Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
• Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
• Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)

Steps:

• Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
• Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
• In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
• Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
• Add the veggies and chicken to the sauce.
• To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.