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Chicken Pot Pie
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Enjoy this favorite once again—Atkins pie crust makes it perfectly "legal." For beef pot pie, substitute 3 cups of beef stew for the chicken filling.
1 recipe Atkins Pie Crust dough, rolled out to a 10" circle
1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-1/2" pieces
2/3 cup chicken broth
1 small onion, chopped
1 carrot, thinly sliced
2 celery stalks, thinly sliced
1/2 teaspoon crushed fennel seeds
1/2 cup heavy cream
2 tablespoons ThickenThin Not/Starch Thickener
2 tablespoons chopped fresh parsley
salt and pepper
Place chicken, broth, onion, carrot, celery, and fennel seeds in a medium saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until chicken is cooked through and vegetables are tender.
Strain stock into a small saucepan. Mix in cream; bring to a boil. Stir in thickener; cook 2 minutes until mixture thickens. Pour sauce over chicken and vegetables; stir to coat. Mix in parsley. Season to taste with salt and pepper.
Spoon chicken mixture into a 9" deep dish pie plate. Lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim. Bake 20 minutes, until crust is golden and baked through.(Cover edges of dough with aluminum foil if browning too quickly.)
Pie may be made ahead and frozen. Add an extra 10 minutes to baking time.
Servings: 4
Carbohydrates: 12.5 grams
Net Carbs: 6 grams
Fiber: 6.5 grams
Protein: 39 grams
Fat: 37 grams
Calories: 605
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