Low Sodium Pot Pie Recipes

LOW SODIUM CHICKEN POT PIE

Low Sodium Chicken Pot Pie image

I revamped a sparks chicken pot pie by BELLROSA33, serves eight

Categories Poultry Other Other Poultry Low Fat Low Fat Poultry Dinner Poultry Dinner

Yield 1

Number Of Ingredients 19

Ingredients

Sauce for filling
1. 1 1/3 cups chicken stock, fat free low sodium (50%)
2. 1/3 cup Non Fat milk
3. 2T cornstarch (Very thick after cooking)
4. 1t dried onions
5. Dash white pepper
6. 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
3.3 oz. sliced fresh carrots
6.6 oz. diced summer squash
6.6 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)

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.

Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories

LOW-FAT CHICKEN POT PIE

Low-Fat Chicken Pot Pie image

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

Ingredients

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

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

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