Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Ingredients: 1.5 cup celery; 0.5 cup onions; 1 cup red bell peppers; 1.5 tablespoon butter without salt; 0.5 cup canned chicken broth; 0.5 teaspoon salt; 1 dash black pepper; 1 dash dried thyme; 0.5 pound chicken breast meat; 0.5 cup frozen green peas; 0.25 cup yellow cornmeal; 0.5 teaspoon baking powder; 2 tablespoon cornstarch; 0.25 cup whole grain wheat flour; 0.5 teaspoon fructose; 1 dash salt; 1 large egg; 0.5 cup nonfat milk

created by FormulaZone on 11/08/2016

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

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Breakfast Snack Lunch Dinner

Amt	Measure	Ingredient	Cal	Carb	Pro	Fat	GI
1 - 1/2	cup	celery celery	24.2	18	4	2	15
1/2	cup	onions onions	32	30	4	1	26
1	cup	red bell peppers red bell peppers	37.8	36	5	2	15
1 - 1/2	tablespoon	butter without salt butter without salt	152.6	0	1	155	0
1/2	cup	canned chicken broth canned chicken broth	5.9	2	2	2	0
1/2	teaspoon	salt salt	0	0	0	0	0
1	dash	black pepper black pepper	0	0	0	0	0
1	dash	dried thyme dried thyme	0	0	0	0	15
1/2	pound	chicken breast meat chicken breast meat	262	0	197	51	0
1/2	cup	frozen green peas frozen green peas	51.6	37	14	2	48
1/4	cup	yellow cornmeal yellow cornmeal	145.2	125	11	6	68
1/2	teaspoon	baking powder baking powder	2.4	5	0	0	0
2	tablespoon	cornstarch cornstarch	61	58	0	0	0
1/4	cup	whole grain wheat flour whole grain wheat flour	102	86	16	7	72
1/2	teaspoon	fructose fructose	7.5	8	0	0	19
1	dash	salt salt	0	0	0	0	0
1	large	egg egg	71.5	1	25	43	0
1/2	cup	nonfat milk nonfat milk	41.7	24	17	1	32
Totals: 998 Calories		Balance: 43-30-27	997.4	430	296	272	44

This recipe makes 4 slices

You should have the entire recipe.

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.