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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 286.7
  • Total Fat: 5.4 g
  • Cholesterol: 75.8 mg
  • Sodium: 215.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken Pot Pie with Potato Crust calories by ingredient
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Chicken Pot Pie with Potato Crust

Submitted by: JILLIANWILLIAN

Introduction

A satisfying meal in a bowl - great for those chilly nights.

For those of us who struggle to meet our minimum Potassium requirements, this will help you along your way with 806 mg of Potassium!

Compliment with a lovely mixed green salad and voila!
A satisfying meal in a bowl - great for those chilly nights.

For those of us who struggle to meet our minimum Potassium requirements, this will help you along your way with 806 mg of Potassium!

Compliment with a lovely mixed green salad and voila!

Number of Servings: 8

Ingredients

    Ingredients:


    24 oz chicken breasts (3 oz per serving)
    3-1/2 cup low sodium chicken broth (or your own homemade - this will reduce sodium)
    3 Leeks, chopped and rinsed
    1 cup chopped sweet Onions
    30 button Mushrooms
    1 tbsp fresh Rosemary, minced
    1/2 cup Peas, frozen,
    20 Baby Carrots, whole or chopped, your choice
    2 tbsp Corn Starch,
    1 tbsp olive oil
    1 cup white wine - you can omit this if you'd like - just add another cup of stock in it's place.

    Topping
    4 cups cooked potatoes (no salt added)
    1/2 cup buttermilk
    2 tbsp grated parmesan cheese
    1 tsp fresh thyme
    pepper to taste

Directions

Preheat oven to 350 degrees

Cube chicken into bit-sized pieces and brown in oil 3 minutes. Remove from pan and add sliced carrots, leeks, onions and mushrooms, and rosemary. Saute for 5 minutes

Move to oven proof dish, adding chicken, veg, stock and wine. Cover and bake for 15 minutes.

While this is baking, mash potatoes with buttermilk, parmesan cheese and stir in fresh thyme. set aside.

Remove from oven, stir in frozen peas, and add corn starch. Dish out into 8 ramekin dishes - top with 1/2 cup mashed potato topping spread out evenly, and return to oven for 10 minutes until potatoes begin to brown at edges.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JILLIANWILLIAN.






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