Paula's Amazing Chicken Pot Pies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 272.1
- Total Fat: 14.8 g
- Cholesterol: 75.9 mg
- Sodium: 768.2 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.0 g
- Protein: 17.6 g
View full nutritional breakdown of Paula's Amazing Chicken Pot Pies calories by ingredient
Introduction
Paula Dean's take on Chicken Pot Pie (can be made with a lattice puff pastry top). Makes 8 servings (either in a 13x9 baking pan, or using ramekins), each under 300 calories and less than 15 grams 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 substitues if desired (mushrooms make a great addition). Adjust calories and fat accordingly. Paula Dean's take on Chicken Pot Pie (can be made with a lattice puff pastry top). Makes 8 servings (either in a 13x9 baking pan, or using ramekins), each under 300 calories and less than 15 grams 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 substitues if desired (mushrooms make a great addition). Adjust calories and fat accordingly.
Number of Servings: 8
Ingredients
-
6 Tablespoons butter
1/2 cup chopped onions
1/3 cup all-purpose flour
3 cups chicken broth
2 cups broccoli florets
2 cups chopped red potatoes
1 cup sliced carrots
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
3 cups chopped cooked chicken (white meat preferred)
1 cup sour cream (reduced fat)
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 puff pastry (according to package directions) to 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 8 Servings
Number of Servings: 8
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 puff pastry (according to package directions) to 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 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user WINTERBIOLOGY.