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How to Make Whole Grain Chicken Pot Pie
Chicken pot pie is traditionally high in fat and carbohydrate. This lighter version is full of lean protein, veggies, and whole grains.
45 min prep time
8servings
1 1/4 cups
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.
- In a large bowl, sift together the whole wheat flour and baking powder. Cut in the margarine and then add the parsley and milk, and gently stir to combine. Refrigerate until needed.
- Add the olive oil and a generous amount of cooking spray to a large nonstick sauté pan over medium-high heat. Add the carrots, celery, onion and mushrooms. Sauté for 10 minutes or until the vegetables are soft but not mushy.
- Stir in the cooked chicken.
- In a small bowl, whisk together the flour, skim milk, salt and ground black pepper. Add to the vegetable mixture and bring to a boil. Reduce to a simmer for 2 minutes. Remove from heat.
- Pour the chicken and vegetable mixture into the baking dish. Drop clumps of the whole wheat crust mixture on top of the chicken and vegetable mixture (the topping will be very sticky). Use a spoon to gently spread the topping.
- Bake for 20 minutes and serve.
Nutrition facts
8 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 290
-
Total Fat
9g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 395mg
-
Total Carbohydrate
33g
- Dietary Fiber 5g
- Total Sugars 7g
- Added Sugars 0g
- Protein 21g
- Potassium 575mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
whole wheat flour
2 cup
baking powder
4 tsp
cold margarine (trans-fat-free)
4 tbsp
parsley (dried)
1 tbsp
skim milk
1 cup
olive oil
1 tsp
carrot(s) (diced)
2
celery stalks (diced)
2
large onion (diced)
1
white (button) mushrooms (sliced)
8 oz
cooked chicken (chopped)
12 oz
flour
2 tbsp
skim milk
1 1/2 cup
salt
1/4 tsp
black pepper
1/2 tsp
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