To Die For Chicken Pot Pie Thats 100 Vegan And 99 Fat Free Recipes
TO-DIE-FOR CHICKEN POT PIE
This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.
Provided by jenhusted
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
- Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
- Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
- Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
- Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
- Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g
TO DIE FOR CHICKEN POT PIE THAT'S 100% VEGAN AND 99% FAT FREE
As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section. WHY THIS WORKS: I took out butter, cream, milk, and the horrible "All Purpose Flour" which is all basically poison. Sure, you might think those all taste great, but is 5 minutes of taste worth a 16 hour heart-bypass surgery? Why have the worry, and bad health when you can make this which tastes just as good and comes without the huge scar on your breast-bone. Oh, did I mention your jeans will still fit with this version too?
Provided by SugarHATER
Categories Pot Pie
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
- Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
- Mix everything together, adding a little more soy flour if you'd like it thicker.
- Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
- Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
- Put into over at 400 degrees for about 25-30 minutes.
- Set for 5 minutes.
- Enjoy with no guilt!
VEGAN "CHICKEN" POT PIE
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Provided by VeganDieter4WeightLoss
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tortilla in the bottom of a 9-inch pie dish.
- Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
- Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 20.3 g, Fat 10.5 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 947.4 mg, Sugar 1.4 g
VERY LOW FAT CHICKEN POT PIE
I searched high and low and could not find a recipe that came in under 10gr fat per serving so I put together something of my own, which I immediately fed to my two favourite 'guinea pigs' who enjoyed it! Success
Provided by ComoxFoodie
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 400F.
- Saute your vegetables in a large skillet until tender.
- Add chopped up chicken and cook about 5 minutes.
- Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
- Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
- Pour into a casserole dish and set aside.
- Put the flour in a bowl, add in green onions.
- Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
- Carefully spoon over top of the filling in the casserole dish.
- Bake approx 20 minutes or until nice and brown.
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