Obesity Discussion Forums

[William Wallace]

CHICKEN POT PIE

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:50:00

Calories: 547
Fat: 31 grams
Protein: 54 grams
Carbohydrates: 13 grams
Fiber: 6 grams
Net Carbs: 7 grams
1 recipe PageLink(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 reduced-sodium chicken broth
1 small onion, chopped (1/2 cup)
1 carrot, thinly sliced (1/2 cup)
2 celery stalks, thinly sliced (3/4 cup)
1/2 teaspoon fennel seeds, crushed
1/2 cup heavy cream
2 tablespoons ThickenThin Not/Starch Thickener
2 tablespoons fresh parsley, chopped
salt and pepper to taste
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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 25 to 30 minutes, until
crust is golden and baked through.(Cover edges of
dough with aluminum foil if browning too quickly.)

Enjoy this favorite once againAtkins pie crust makes it perfectly
"legal." For beef pot pie, substitute 3 cups of beef stew for the
chicken filling.

Atkins - Chicken Pot Pie Page

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