You can’t go wrong with this classic chicken and vegetable medley. In this pot pie, reduced-fat crescent rolls baked on top substitute for the fattening and caloric crust alternative.
Ingredients
- 2 teaspoons margarine
- ½ cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided
- 2 cups sliced mushrooms
- 1 cup diced red bell pepper
- ½ cup chopped onion
- ½ cup chopped celery
- 2 tablespoons all-purpose flour
- ½ cup fat-free half-and-half
- 2 cups cubed cooked chicken breasts
- 1 teaspoon minced fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 reduced-fat refrigerated crescent rolls
Directions:
- Heat margarine and 2 tablespoons chicken broth in medium saucepan until margarine is melted. Add mushrooms, bell pepper, onion and celery. Cook 7 to 10 minutes or until vegetables are tender, stirring frequently.
- Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add chicken, dill, salt and black pepper.
- Preheat oven to 375°F. Spray 1-quart casserole with nonstick cooking spray. Spoon chicken mixture into prepared dish. Roll out crescent rolls and place on top of chicken mixture. Reserve remaining rolls for another use, or bake and serve on the side.
- Bake pot pie 20 minutes or until topping is golden and filling is bubbly. Makes 4 servings.
Note: For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.
Nutrition per Serving:
(Serving size = 1 cup pot pie)
- Calories = 256
- Total fat = 8 g
- Saturated fat = 2 g
- Cholesterol = 50 mg
- Carbohydrate = 18 g
- Protein = 24 g
- Fiber = 2 g
- Sodium = 541 mg
Dietary Exchanges:
- Vegetable = 1
- Meat = 3
- Starch = 1
Source: www.diabeticcooking.com
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