See Also: Tex-Mex Chicken(recipes)
chicken pox(dictionary)
chicken run(dictionary)
Chicken Little(dictionary)
Chicken Pot Pie(recipes)
chicken(encyclopedia)
chicken(2)(dictionary)
chicken(1)(dictionary)
Chicken pie(recipes)
Chicken pox(health)

Chicken Pot Pie (recipes)


Chicken Pot Pie

Yield: Makes 4 servings



Ingredients:



2teaspoons margarine

1/2cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided

2cups sliced mushrooms

1cup diced red bell pepper

1/2cup chopped onion

1/2cup chopped celery

2tablespoons all-purpose flour

1/2cup fat-free half-and-half

2cups cubed cooked chicken breasts

1teaspoon minced fresh dill

1/2teaspoon salt

1/4teaspoon black pepper

2reduced-fat refrigerated crescent rolls









Preparation:





1.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. 2.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. 3.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.4.Bake pot pie 20 minutes or until topping is golden and filling is bubbly.







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.





Nutritional Information:







Serving Size: 1 cup pot pie







Fiber

2 g







Carbohydrate

18 g







Cholesterol

50 mg







Saturated Fat

2 g







Total Fat

8 g







Calories from Fat

28 %







Calories

256







Protein

24 g







Sodium

541 mg









Dietary Exchange:







Vegetable

1







Starch

1







Meat

3