Low Sodium Chicken Pot Pie Food

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

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.

LOW SODIUM CHICKEN POT PIE

Steps:

• This was very good, my husband loved as did I.
• Sauce
• 1 1/3 cups chicken stock, fat free low sodium (50%)
• 1/3 cup Non Fat milk
• 2T cornstarch (Very thick after cooking)
• 1t dried onions
• Dash white pepper
• Large dash sweet paprika
• Heat until thick and set aside
• I used
• 20 oz. chicken boned and skinned breasts (no fat)
• 10 oz fresh mushrooms (chanterelles) large chop
• 3 oz diced onion
• 3 oz. sliced fresh carrots
• 6 oz. diced summer squash
• 6 oz. French green beans, fresh, cut in small sections
• 1t olive oil
• 2 garlic cloves crushed
• 1/2 cup marsala (wine)
• 1T herbs de province, dry (crush in palm before adding)
• Cooked this until done and no liquid was left.
• Placed in pie pan, on top of well pricked bottom crust added sauce, Baked at 425 for 45 min
• Cover edges with foil while baking.
• This came to 279 cal for one eighth of the pot pie.
• I had to figure this by hand as my sparks calculator kept locking up.
• If your avoiding salt, this is great. If your looking for a 15 min prep time, and serve, well this is not for you.
• However I had dinner ready including cooking time 1hr. 20 min.
• Well worth it.

LOW-FAT CHICKEN POT PIE

Steps:

• Preheat oven to 375.
• Combine soup and next 3 ingredients in a saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.
• Stir in chicken, peas, and carrots, and next 3 ingredients.
• Bring to a boil; cover, reduce heat, and simmer 5 minutes.
• Pour mixture into an 11x7" baking dish.
• Combine baking mix, 3/4 cup milk, and egg; stir until smooth.
• Spread evenly over chicken mixture; coat with butter spray.
• Sprinkle with cheese.
• Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.

LOW FAT CHICKEN POT PIE WITH PUFF PASTRY!

Steps:

• Preheat oven to 400 degrees.
• Bring broth to a boil in a large dutch oven. Add peas, both kinds of potatoes, celery root, parsnip, and onions to pan. Cover, reduce heat and simmer for 6 minutes.
• Add chicken. Cook 5 minutes or until done.
• Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
• Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place all but 1 T. of flour into a medium bowl and gradually add milk, whisking until well blended.
• Add milk mixture to the broth and cook for 5 minutes until thickened, stirring frequently.
• Stir in chicken and veggies, parsley, thyme, salt and pepper.
• Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
• Sprinkle remaining 1 T. of flour on work surface and roll pastry dough into a 9X13 rectangle. Place pastry over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for steam to escape and spray top lightly with cooking spray.
• Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at 400 degrees for 16 minutes or until pastry is golden and filling is bubbly.