Low-Fat Chicken Pot Pie

Chicken breasts, potatoes, celery, onion and mixed veggies are cooked in a savory sauce and baked in a pie shell. Bake for 45 minutes and serve while still warm.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 306 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 to taste salt and pepper to taste
• 1 yellow onion
• 1 (14.5 ounce) can chicken broth
• ¼ teaspoon garlic powder
• 3 potatoes
• 2 cups frozen mixed vegetables
• 3 stalks celery
• 3 bone-in chicken breast halves, skinless
• 1 (9 inch) frozen prepared pie crust, thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.

Step 4

Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.

Step 5

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.

Step 6

Add chicken broth and bring to a boil. After it has become thick, add potatoes.

Step 7

Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.

Step 8

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.

Step 9

Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.