chicken pot pie topped with mashed potatoes
- Number of Servings: 8
Ingredients
20 oz cooked chicken cut into chunks2 cups chicken broth low soduim low fat1/4 cup flour2 tblsp oil1 cup peas2 meduim carrots diced2 meduim celery stalk diced1/2 cup chopped onion2 tblsp parsleysalt and pepper to tastemashed potato1 lb yukon gold potatoes4 cups chicken broth
dice potatoes and boil in 4 cups chicken broth drain reserving liquid mash or beat potatoes adding the liquid until creamy consitancy set aside
pre heat oven 375
heat pan and spray with cooking spray add onion and garlic cook til begin to soften add diced celery and carrots cook until tender transfer to plate
In same pan add 2 tblsp oil heat and whisk in flour mixture will be dry add chicken broth whisking constantly cook 2- 3 minutes until begina to thicken add chicken peas veggies and parsely add additional broth if needed up to 1 cup season with salt and pepper to taste pour in pie plate spread the mashed potatoes on top and bake for 25 minutes or until potato crust is golden brown and filling in bubbly
serves 8 1 wedge each
Number of Servings: 8
Recipe submitted by SparkPeople user MSSBETTYBOOP6.
pre heat oven 375
heat pan and spray with cooking spray add onion and garlic cook til begin to soften add diced celery and carrots cook until tender transfer to plate
In same pan add 2 tblsp oil heat and whisk in flour mixture will be dry add chicken broth whisking constantly cook 2- 3 minutes until begina to thicken add chicken peas veggies and parsely add additional broth if needed up to 1 cup season with salt and pepper to taste pour in pie plate spread the mashed potatoes on top and bake for 25 minutes or until potato crust is golden brown and filling in bubbly
serves 8 1 wedge each
Number of Servings: 8
Recipe submitted by SparkPeople user MSSBETTYBOOP6.
Nutritional Info Amount Per Serving
- Calories: 199.7
- Total Fat: 4.6 g
- Cholesterol: 41.1 mg
- Sodium: 454.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.1 g
- Protein: 20.5 g
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