Tuesday, April 12, 2011

Chicken Pot Pie

Here is another diabetes recipe I found. I've never made Chicken Pot Pie before and we all liked this recipe.

1 lb boneless skinless chicken breast
salt and pepper to taste (optional)
1 cup sliced carrots
1/2 cup sliced mushrooms
1 onion, chopped
1/2 cup diced peeled sweet potatoes (yams)
1 tsp dried thyme leaves
4 Tbsp all-purpose flour
2 cups fat-free low-sodium chicken broth (I just used regular chicken broth)
1/2 cup frozen peas
Dough of 5 flaky refrigerator biscuits (I used mom's homemade biscuit recipe instead)

1. Preheat oven to 400 degrees
2. In a nonstick skillet coated with nonstick cooking spray, cook the chicken breasts over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and cut into pieces.
3. Recoat the skillet wiht nonstick cooking spray and saute the carrots, mushrooms, onion, and potatoes for 5 minutes or until tender. Add the thyme and flour, stirring for 30 seconds. Gradually add the chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add the chicken and peas and cook another 5 minutes.
4. Coat a 9-inch pie plate with nonstick cooking spray nad fill with the chicken mixture. Split the biscuits in half and lay them on top. Bake for 10-12 minutes or unti the pastry is golden brown.

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