Low fat chicken pot pie recipe with phyllo dough,home fitness exercise program,low carb diet 50g - Step 2

01.03.2015
This recipe is adapted from a Turkey Pot Pie from Weight Watchers Fast & Fabulous Cookbook. For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough.
Low-fat, low-salt chicken pot pie begins with one package of refrigerated pie crust and a few other important ingredients. In a medium saucepan cook the rice with the water.Preheat oven to 450 degrees F (225 degrees C). With this recipe from Family Fresh Cooking, your guests will never guess they're eating gluten-free cake! Featured on Food Network, these chicken empanadas bring excitement to dinner-time or a party!
Turn the crock pot to low for the whole day or to high for a half day.When ready to serve, remove chicken from crock and cut into bite sized pieces. I told you it was easy, but you won't believe me on how great it tastes until you try it yourself. Make low-fat, low-salt chicken pot pie with help from a distinguished culinary professional in this free video clip. Line a pie plate with pastry and set aside.In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft. Almond flour, eggs, applesauce, and greek yogurt come together to create a warm and moist coffee cake.


Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell.
Topped with sweet whipped coconut cream, nuts, and pomegranate seeds, this super healthy dessert looks like a work of art.
So the ingredients that you're going to need for this, one is a package of refrigerated pie crust. You're going to actually need both of the pie crusts that come in that package as this is a recipe that serves four.
You're also going to need one tablespoon of extra virgin olive oil, one tablespoon of flour.
You're also going to need a half of a cup of our low sodium chicken broth and then you're going to be needing a small package of frozen mixed vegetables that you'll need to have thawed out before we get started. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.
We're going to go ahead and add our extra virgin olive oil to that and get that heated a little bit more. Alright, let's go ahead in with our chicken now and all we're going to do is just cook this chicken so that we've lost the pinkness of it. We wanted to make sure we removed all of the pink so we have good color right now and now it's time to go in with the remaining ingredients.
We're also going to add our flour, mix that around and we're also going to add our thawed vegetables. We're going to let the flour cling to the chicken and to the vegetables and then we'll be ready to build our pot pie. Make sure that you bring the temperature to a simmer as you finish cooking this for the next five minutes.
We're going to go ahead and season with a little bit of fresh cracked black pepper, give it another stir and then about three more minutes it should be ready for us. Alright so while our chicken mixture is cooking, we're going to go ahead and start to work on the basis of our chicken pot pie.


What I'm going to be using in this particular case are just an individual portion size for a chicken pot pie.
You could use the full shell or the bottom and then the additional shell for the top of it. So since we're going to be breaking these up into individual portion sizes, I'm only going to be using half of the pie crust for now.
So I'm going to reserve the rest of the other half and the bottom will need to be a little bit bigger than the top and I'll just pull this and stretch it just a little bit and then all you have to do is simply drape this in here, no need to pre-bake this, it will just simply bake in the oven and that is all you need for the bottom layer of your chicken pot pie.
As soon as our mixture is ready we'll go ahead and fill this, add the top and stick it in the oven. Okay our chicken mixture is exactly where we want it so we're going to go ahead and start to fill our chicken pot pie crust.
So again this is enough to serve four so we're just going to need a portion of this to fill this individual size. Alright, that is filled, now we're just going to go ahead and drape our crust over top, just let it come over the edge a little bit. This is such a fun dish and it's great for kids and again great for these individual serving sizes.
Now we're going to go ahead and just take our fork, flip the end a little bit and in the meantime we're going to be putting this into a 375 degree pre-heated oven and you go ahead and put some slits here in the top.
Okay so our chicken pot pie is ready to go into a pre-heated 375 degree oven for 30 minutes or until the crust is golden brown. Okay thirty minutes have passed and our chicken pot pie is ready and it looks gorgeous, perfect golden brown and if you want you can even add a little touch of EVO to the top of it just to keep that golden brown nice and strong. Alright all we need to do at this point is just transfer that over to a plate and you have the most perfect low fat, low salt chicken pot pie.



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