Crustless Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 231.4
- Total Fat: 11.8 g
- Cholesterol: 64.7 mg
- Sodium: 634.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.5 g
- Protein: 16.9 g
View full nutritional breakdown of Crustless Chicken Pot Pie calories by ingredient
Introduction
This is an adaptation of Paula's Amazing Chicken Pot Pie. Makes 10 1-cup servings, with about 230 calories per serving (12g of fat).*If you substitute margarine for the butter, use Reduced Sodium/Low Fat Chicken Broth, and use Non-fat sour cream, you can save even more calories and fat grams.
**Add additional vegetables or use substitutes if desired. Adjust calories and fat accordingly. This is an adaptation of Paula's Amazing Chicken Pot Pie. Makes 10 1-cup servings, with about 230 calories per serving (12g of fat).
*If you substitute margarine for the butter, use Reduced Sodium/Low Fat Chicken Broth, and use Non-fat sour cream, you can save even more calories and fat grams.
**Add additional vegetables or use substitutes if desired. Adjust calories and fat accordingly.
Number of Servings: 10
Ingredients
-
6 tablespoons butter
1/2 cup chopped onion (about 3oz)
1/3 cup all-purpose flour
3 cups chicken broth
3 cups broccoli florets (about 8 oz frozen)
3 cups chopped red potatoes (about 16 oz)
1 cup sliced carrots (2 long carrots, or about 5 oz)
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 cups chopped cooked chicken (white meat preferred - about 20 oz)
1 cup sour cream (reduced fat)
Tips
To ensure that the potatoes and carrots are tender enough, I roast them in the oven while preparing the other ingredients, and throughout steps 2-3.
Directions
1. Preheat oven to 350 degrees F. Spray 8 (8-oz) ramekins or one 13x9 inch baking dish with nonstick cooking spray.
2. In a Dutch oven (or heavy stock pot), melt butter over medium heat. Add onion, and cook for 4 to 5 minutes, or until tender.
3. Whisk in flour; cook, whisking constantly, for 2 minutes.
4. Add chicken broth, whisking until mixture is smooth. Add broccoli, potatoes, carrots, salt, thyme, and pepper; cook for 10 minutes or until mixture is thickened.
5. Stir in Chicken and sour cream. Spoon into prepared ramekins or baking dish, and bake for 20 minutes.
**If wanted, you can bake rolls, biscuits, or puff pastry dough (according to package directions) to eat with or place on top of the hot chicken mixture. (Information NOT included in ingredients list, cooking instructions, prep/cooking time, or nutritional value.)
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WINTERBIOLOGY.
2. In a Dutch oven (or heavy stock pot), melt butter over medium heat. Add onion, and cook for 4 to 5 minutes, or until tender.
3. Whisk in flour; cook, whisking constantly, for 2 minutes.
4. Add chicken broth, whisking until mixture is smooth. Add broccoli, potatoes, carrots, salt, thyme, and pepper; cook for 10 minutes or until mixture is thickened.
5. Stir in Chicken and sour cream. Spoon into prepared ramekins or baking dish, and bake for 20 minutes.
**If wanted, you can bake rolls, biscuits, or puff pastry dough (according to package directions) to eat with or place on top of the hot chicken mixture. (Information NOT included in ingredients list, cooking instructions, prep/cooking time, or nutritional value.)
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WINTERBIOLOGY.