Low Sodium Chicken Pot Pie Recipes

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.

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-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.