Dinner

Light Chicken Pot Pie is for Dinner.

Light Chicken Pot Pie takes 25 minutes to prepare.

Light Chicken Pot Pie takes 25 minutes to cook.

Light Chicken Pot Pie makes 4 servings.

The ingredients for Light Chicken Pot Pie are:

1 cup, chopped Carrots, raw
.5 cup, chopped Onions, raw
3 cup Chicken stock, home-prepared
1 cup diced Potato, raw
0.3 cup Flour - Gold medal all purpose flour
3 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g
8 ounces Chicken Breast (cooked), no skin, roasted
.5 serving Pillsbury 9" Refrigerated Pie Crust (entire pie crust) (by MORE2LUV31)
1 tbsp Half and Half Cream

Here is how you make Light Chicken Pot Pie:

Divide Pie crust into 4 sections. Lightly spray butter Pam in the bottom of 4 ramekins. Spray Pam in the bottom of a dutch oven. Cook the chicken until done. Remove. Sautee Carrot, Onion, Thyme until soft. Add a bit of chicken broth if necessary. Add chicken broth and potato, bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir and whisk until smooth. Return potato mixture to a boil, slowly drizzle in flour mixture until it thickens. Stir in chicken, peas, salt and pepper.Divide mixture into 4 ramekins. Use 1/4 of pie crust to top. Brush with egg white wash. Sprinkle kosher salt on top. Place ramekins on cookie sheet. Bake at 375 degrees until brown and bubbly. Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user MDGREENT.

The nutritional information for Light Chicken Pot Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 325.4

• Total Fat: 10.2 g
• Cholesterol: 42.0 mg
• Sodium: 448.6 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 3.2 g
• Protein: 20.3 g

The dietary needs meet for Light Chicken Pot Pie is Low Fat