Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    recipe Atkins Pie Crust dough rolled to 10"

  • circle

  • 1 1/2

    pounds boneless skinless chicken breast halves cut 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

  • 2

    tablespoons chopped fresh parsley

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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-inch 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. This recipe yields 4 servings. Carbohydrates: 12.5 grams Net Carbs: 6 grams Fiber: 6.5 grams Protein: 39 grams Fat: 37 grams Calories: 605

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