Crustless Chicken Pot Pie

By clawson

Ingredients

• 3 tbsp olive oil
• 1 1/2 lb boneless skinless chicken breast halves — cut into 1" - 25mm p
• 2 garlic cloves — minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp dry white wine
• 1 1/2 cups chicken stock — or water
• 2 celery stalks — chopped
• 1 green bell pepper — chopped
• 1 cup shredded cheddar cheese

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

With only 4 grams of carbs per serving, this crustless chicken pot pie makes a wonderful comfort food!

Directions

Heat olive oil in a large skillet over high heat.

add chicken pieces and brown.

Add garlic, saute until garlic is limp, about 3 mins.

Cook 1 min. then add wine and chicken stock (or water).

Cover and simmer, stirring occasionally until chicken is tender and cooked through, approx. 20 mins.

Preheat oven to 425°F-220°C .

Combine chicken, reserved chicken liquid and vegetables.

Pour into pie pan, sprinkle with cheddar cheese and bake for 20 mins.

For blanching, just boil some water in a saucepan and then dip the veggies just long enough to soften them a little. A slotted spoon is good for removing the veggies from the boiling water.

Being it said drain after blanching, I would assume that the celery and green pepper is brought to a boil then drained. The only other thing I would suggest is that you check meaning of word 'blanch' on computer or in dictionary. Sure there is more than one meaning so make sure that the one you read is to do with cooking.

What is blanching the celery and green peppers? I wanna make this, but don;t know what blanching is. :]

This sounds great. I am always looking for new recipes. As long as I don't have to make a crust lol.

It does sound good, but I'd probably like it better without the cheese. That's the beauty of making something from scratch, isn't it? I might add mushrooms to take the place…

Add a Recipe

Citrus Chicken Stir-Fry