Healthy G-Fit Chicken Pot Pie
Ingredients
3 cups low sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup mushrooms, sliced
1/ cup celery, diced
1 medium sweet potato, peeled and cubed
1/2 c. green onions, diced
1/4 c. extra virgin olive oil
1 small onion, peeled and diced
1 tsp salt
2 tablespoons chopped fresh thyme
2 cups oatmeal or oat flour
1 tablespoon splenda or sugar substitute (optional!)
1 teaspoon baking soda
1/3 PLUS 3 TBSP cup nonfat cottage cheese or plain yogurt
Cooking Instructions
1. In a large saucepan, bring the broth to a boil, reduce to a simmer and add the chicken. Cook for 15 minutes, remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.
2. Remove the chicken from the broth and set aside. When the chicken is cool enough to handle, cut it into small pieces and place it in a large casserole baking dish.
3. Meanwhile, add the mushrooms, celery, green peppers and sweet potatoes potatoes to the broth and simmer until they are just tender, about 10 minutes. Remove them from the broth and transfer them to the baking dish.
4. Place the broth it in a bowl and set aside. Heat 1/2 the olive oil in the saucepan over medium heat. Add the onions and thyme and cook until the onions soften, about 5 minutes.
5. Whisk in 1/4 cup of the ground oatmeal or oat flour and stir for 3 or 4 minutes. Whisk in the reserved broth, slowly at first and then more quickly. Bring the sauce mixture to a boil and cook until the mixture thickens. Pour the sauce into the baking dish and season well with pepper.
6. Preheat the oven to 400ºF.
7. To make the crust, mix the remaining oat flour, sugar substitute, baking soda and salt together in a food processor or blender. Add the remaining extra virgin olive oil (other 1/2) and blend. With the food processor running, slowly add the nonfat cottage cheese or yogurt until the mixture forms a dough. Remove the dough from processor, form it into a ball and roll it out on a floured surface until the dough is 1/4-inch thick.
8. Place the dough on top of the baking dish and trim it so that it fits inside the dish. Cut a few slits in the dough to allow the steam to escape. Place the pie in the oven and bake until the crust is golden brown and the sauce is bubbling, about 30 minutes. Let the pot pie stand for 10 minutes before serving.
Enjoy and have yourself a piece of G-Fit Pot pie!! Yes, Diet Friendly!! 🙂
who said pot pies were only for kids?
