ATKINS CHICKEN POT PIE (WITHOUT CRUST) RECIPE - (3.5/5)
Provided by gsharma
Number Of Ingredients 8
Steps:
- 1. preheat oven to 350 2. place chicken, broth, onion, carrot, celery and fennel seeds in a medium saucepot. Bring to a boil. Reduce heat and simmer 15 minutes until chicken is cooked through and vegetables are tender. Strain stock into a small saucepan. 3. Mix in cream, bring to a boil. Stir in thickener; cook 2 minutes until mixture thickens. Pour sauce over chicken and vegetables; stir to coat. Mix in parsley. season to taste with salt and pepper. 4. Spoon chicken mixture into a 9 in dish pie plate. 5. Bake 25-30 minutes makes 6 servings
CHICKEN PIE - NO CRUST
An adaption of Marie's recipe #104919. I wanted the flavour and comfort of a chicken pie, but without the fatty crust. I used leftover chicken to help cut down on prep. time
Provided by SoupCookie
Categories Weeknight
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and cut potatos; set to boil. While those are boiling, cube chicken breast and put into a 9 inch (metal) pie plate. Preheat oven to 350°F.
- In a skillet add carrots, broth, cream and seasonings (feel free to change seasoning to your taste). Cook over medium-high heat for 2.5 minutes; add celery, stir. Cook another 2.5 minutes. *At this point if the sauce is too runny, make a rue with flour and just enough water to make a runny paste. Add it 1 teaspoons at a time until the sauce seizes up* Pour over chicken.
- When potatos are tender, mash with sour cream and margarine and salt if you like. Spoon potatos over chicken/veg. and spread around until it's all covered up.
- Bake in the oven for 10 min's -- take out and add cheese to top, put back in oven till cheese is melted. Serve hot!
Nutrition Facts : Calories 265, Fat 10.4, SaturatedFat 4.3, Cholesterol 54.5, Sodium 181.4, Carbohydrate 23.7, Fiber 3.1, Sugar 2.1, Protein 19.1
CHICKEN POT PIE WITHOUT THE CRUST
There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.
Provided by MrsJ492
Categories Savory Pies
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in large pot.
- Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
- Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
- Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
- Cut cheddar cheese into small pieces and place in pot with other ingredients.
- Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
- Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
- Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.
Nutrition Facts : Calories 568.6, Fat 27.4, SaturatedFat 11.6, Cholesterol 140.4, Sodium 1315.3, Carbohydrate 39.3, Fiber 6.2, Sugar 7.7, Protein 40.8
LOW-FAT CHICKEN POT PIE
Chicken and vegetables in a pie! Very easy and low in fat.
Provided by chefbuzz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g
INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)
Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.
Provided by Jane Cooks It Up
Categories Meat and Poultry Recipes Chicken
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
- Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g
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