Chicken Pot Pie with Whole Wheat Crust
- Number of Servings: 12
Ingredients
Crust:3 cups whole wheat flour1 t sea salt2 t baking powder1 cup lowfat buttermilk, kefir or 1% milk1/3 cup unsalted butter, meltedFilling:3 cups cooked chicken, diced3 cups homemade chicken broth2 med. potatoes, diced4 cups frozen mixed vegetables2 T arrowroot powder or corn starch1/3 cup water
Crust:
Mix together flour, baking powder and salt. Mix in buttermilk and melted butter.
Knead the the dough.
Roll out the dough to make a large rectangle (to fit your 9 x 13 dish - it doesn't have to be perfect, but you can get it pretty close with practice). Set aside crust.
Filling:
Mix the arrowroot powder (or corn starch) and water together. Bring the broth to a boil in a large pot. Stir arrowroot powder and water mixture into the broth (make sure the arrowroot is dissolved). Whisk broth until it thickens. Add potatoes. Bring to a boil, then turn heat down and cook potatoes until they are almost tender. Add frozen vegetables and cook until tender. Stir cooked chicken into the broth mixture. Pour into a 13 x 9 casserole dish. Place crust on top. Bake at 400 degrees for 20 –30 minutes or until top is golden brown.
Makes 12 yummy servings.
For 10 servings, change calories to 334.3, fat to 8.8, carbohydrate to 44.8, protein to 19.6, fiber to 7.0.
For 8 servings, change calories to 417.8, fat to 11.0, carbohydrates to 56.0, protein to 24.4, fiber to 8.7.
Number of Servings: 12
Recipe submitted by SparkPeople user ANDIJEANE.
Mix together flour, baking powder and salt. Mix in buttermilk and melted butter.
Knead the the dough.
Roll out the dough to make a large rectangle (to fit your 9 x 13 dish - it doesn't have to be perfect, but you can get it pretty close with practice). Set aside crust.
Filling:
Mix the arrowroot powder (or corn starch) and water together. Bring the broth to a boil in a large pot. Stir arrowroot powder and water mixture into the broth (make sure the arrowroot is dissolved). Whisk broth until it thickens. Add potatoes. Bring to a boil, then turn heat down and cook potatoes until they are almost tender. Add frozen vegetables and cook until tender. Stir cooked chicken into the broth mixture. Pour into a 13 x 9 casserole dish. Place crust on top. Bake at 400 degrees for 20 –30 minutes or until top is golden brown.
Makes 12 yummy servings.
For 10 servings, change calories to 334.3, fat to 8.8, carbohydrate to 44.8, protein to 19.6, fiber to 7.0.
For 8 servings, change calories to 417.8, fat to 11.0, carbohydrates to 56.0, protein to 24.4, fiber to 8.7.
Number of Servings: 12
Recipe submitted by SparkPeople user ANDIJEANE.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 7.3 g
- Cholesterol: 41.4 mg
- Sodium: 357.9 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.8 g
- Protein: 16.3 g
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