Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Medium carrots: 1 pound, chopped
- Celery stalks: 1 pound, chopped
- Yellow onion: 1 medium, chopped
- Garlic cloves: 2, minced
- Reduced-sodium chicken broth: 3 cups
- All-purpose flour: 1/4 cup
- Dried sage: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Frozen peas: 1 cup
- Low-fat milk: 1 cup
- Reduced-fat Parmesan cheese: 1/2 cup, grated
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the chicken: Cut the chicken into bite-sized pieces.
- Sauté the vegetables: Heat a large skillet over medium heat. Add the carrots, celery, onion, and garlic. Sauté until softened, about 5 minutes.
- Make the filling: Stir the chicken into the vegetables. Cook until the chicken is browned on all sides. Sprinkle in the flour, sage, and thyme. Cook for 1 minute, stirring constantly.
- Add broth: Gradually whisk in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender and the sauce has thickened.
- Prepare the topping: In a medium bowl, combine the peas, milk, Parmesan cheese, salt, and pepper.
- Assemble the pot pie: Pour the filling into a 9x13 inch baking dish. Spoon the topping evenly over the filling.
- Bake: Preheat oven to 375°F (190°C). Bake for 30 minutes, or until the topping is golden brown and the sauce is bubbling.
Nutritional Information:
- Calories: 250 per serving
- Fat: 6 grams
- Protein: 24 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Low in fat
- Creamy filling with tender chicken and vegetables
- Flaky, cheesy topping
- Perfect for a satisfying and warm meal
User Comments:
- "This pot pie was delicious! The filling was creamy and flavorful, and the topping was flaky and perfect." - Sarah
- "I love that this recipe is low in fat. It's a great way to enjoy a classic comfort food without feeling guilty." - Jessica
- "I made this for my family and they all loved it. It's a great recipe for a busy weeknight." - Mary
Special Precautions and Tips:
- To make the pot pie even healthier, use fat-free milk and low-fat cheese.
- If you don't have a baking dish, you can use individual ramekins or a pie plate.
- Let the pot pie cool for 10 minutes before serving to prevent burning.
