Chicken Pot Pie

https://app.nutriversity.com/recipe/view/152/chicken-pot-pie

Amt Measure Ingredient Cal Carb Pro Fat GI
1 - 1/2cupcelerycelery24.2184215
1/2cuponionsonions32304126
1cupred bell peppersred bell peppers37.8365215
1 - 1/2tablespoonbutter without saltbutter without salt152.6011550
1/2cupcanned chicken brothcanned chicken broth5.92220
1/2teaspoonsaltsalt00000
1dashblack pepperblack pepper00000
1dashdried thymedried thyme000015
1/2poundchicken breast meatchicken breast meat2620197510
1/2cupfrozen green peasfrozen green peas51.63714248
1/4cupyellow cornmealyellow cornmeal145.212511668
1/2teaspoonbaking powderbaking powder2.45000
2tablespooncornstarchcornstarch6158000
1/4cupwhole grain wheat flourwhole grain wheat flour1028616772
1/2teaspoonfructosefructose7.580019
1dashsaltsalt00000
1largeeggegg71.5125430
1/2cupnonfat milknonfat milk41.72417132
Totals: 998 Calories Balance: 43-30-27 997.4 430 296 272 44

This recipe makes 4 slices

You should have the entire recipe.

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This recipe isMake Whole

Active Time: 30 minutes

Total Time: 70 minutes

Chop celery, onion, bell peppers; saute vegetables in 1/3 of the butter until crisp-tender.

Dice chicken and cook until juices run clear.

While chicken is cooking, add chicken broth, salt, pepper and thyme and bring to a boil. Remove from heat, add cornstarch mixed with a little cold water. Return to heat, stirring until thickened. Add cooked chicken dices and peas.

To make crust:
Mix cornmeal, whole wheat flour, fructose, baking powder, and salt. Cut in softened butter. Add beaten egg and nonfat milk. Stir just until moistened. In a small (8x 8 or so for a single batch) casserole dish spread chicken and sauce mixture, then crust mixture evenly over sauce. Bake at 350 for 40-50 minutes or until crust is done.