Low Sodium Chicken Pot Pie

Sauce for filling
1. 1 1/3 cups chicken stock, fat free low sodium (50%)
2. 1/3 cup Non Fat milk
3. 2T cornstarch (Very thick after cooking)
4. 1t dried onions
5. Dash white pepper
6. Large dash sweet paprika
Heat until thick and set aside

I used
20 oz. chicken boned and skinned breasts (no fat)
10 oz fresh mushrooms (chanterelles) large chop
3 oz diced onion
3.3 oz. sliced fresh carrots
6.6 oz. diced summer squash
6.6 oz. French green beans, fresh, cut in small sections
1t olive oil
2 garlic cloves crushed
1/2 cup marsala (wine)
1T herbs de province, dry (crush in palm before adding)

This was very good, my husband loved as did I.
Sauce
1. 1 1/3 cups chicken stock, fat free low sodium (50%)
2. 1/3 cup Non Fat milk
3. 2T cornstarch (Very thick after cooking)
4. 1t dried onions
5. Dash white pepper
6. Large dash sweet paprika
Heat until thick and set aside

I used
20 oz. chicken boned and skinned breasts (no fat)
10 oz fresh mushrooms (chanterelles) large chop
3 oz diced onion
3.3 oz. sliced fresh carrots
6.6 oz. diced summer squash
6.6 oz. French green beans, fresh, cut in small sections
1t olive oil
2 garlic cloves crushed
1/2 cup marsala (wine)
1T herbs de province, dry (crush in palm before adding)
Cooked this until done and no liquid was left.
Placed in pie pan, on top of well pricked bottom crust added sauce, Baked at 425 for 45 min
Cover edges with foil while baking.

This came to 279 cal for one eighth of the pot pie.
I had to figure this by hand as my sparks calculator kept locking up.

If your avoiding salt, this is great. If your looking for a 15 min prep time, and serve, well this is not for you.
However I had dinner ready including cooking time 1hr. 20 min.
Well worth it.






Number of Servings: 1

Recipe submitted by SparkPeople user ARTISTSANDIE.