Post by chief_cook2 on Jan 17, 2003 19:08:16 GMT -6
This recipe serves: 8
Preparation time : 15 minutes
Cooking time : 45 minutes
Ingredients
6 boneless, skinless chicken breasts, about 4 ounces each
4 bay leaves
2 teaspoons whole black peppercorns
1/2 teaspoon salt
6 cups low-sodium chicken broth
1 1/2 tablespoons olive oil
1/2 cup flour
16 ounce package, mixed frozen vegetables
1/2 teaspoon paprika
2 sprigs fresh thyme, or 1/2 teaspoon dried
freshly ground black pepper
1 9-inch, frozen pie crust
Cooking Instructions
1. Place the chicken breasts, bay leaves, peppercorns, salt and broth in a large saucepan. Bring the liquid to a boil, reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.
2. Remove the chicken from the broth with tongs and set aside. When the chicken is cool enough to handle, cut it into small pieces and set aside.
3. Strain the broth into a medium bowl and set aside.
4. Heat the olive oil in the now empty saucepan over medium heat. Add the flour and stir for 3 or 4 minutes. Whisk in 2 cups of the reserved broth and bring to a boil.
5. Add the frozen vegetables, paprika, thyme, ground pepper and salt to taste and cook until the vegetables are just tender. Add the chicken and pour the mixture into a 9 or 10-inch baking dish.
(This can be done in advance and stored separately in the refrigerator for 1 day.)
6. Preheat the oven to 400ºF. <br>
7. Remove the frozen pie crust from the package. Invert the crust and place it on top of the baking dish. If necessary, trim it so that it fits just inside the dish. Cut a few slits in the dough to allow the steam to escape.
8. Place the pie on a baking sheet in the oven and bake until the crust is golden brown, about 25 minutes. Let the pot pie stand for 10 minutes before serving and then serve in shallow bowls.
Nutrition Facts
Serving Size 1 bowl
Amount Per Serving
Calories 285
Total Fat 10 g
Saturated Fat 2 g
Protein 25 g
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sodium 411 mg
Percent Calories from Fat 33%
Percent Calories from Protein 36%
Percent Calories from Carbohydrate 32%