Rating: 4.5 stars
164 Ratings
  • 5 star values: 101
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

Chicken and vegetables in a pie! Very easy and low in fat.

Recipe Summary

cook:
1 hr
total:
1 hr 30 mins
prep:
30 mins
Servings:
8
Yield:
1 9-inch deep dish pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.

  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.

  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.

  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.

  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.

  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts

306 calories; protein 13.4g; carbohydrates 33.6g; fat 13.3g; cholesterol 26mg; sodium 482.6mg. Full Nutrition
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