Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:1 potpieJump to Nutrition Facts
Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:1 potpie
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:1 potpie
Yield:
1 potpie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupslow-sodium chicken broth, divided2tablespoonsall-purpose flour1tablespoonolive oil1(8 ounce) packagesliced cremini mushrooms1cupchopped onion6clovesgarlic, minced1 ½cupsfrozen carrots and peas(7oz.)1tablespoonchopped fresh sage1tablespoonfresh thyme leaves, plus sprigs for garnish½teaspoonsalt½teaspoonground pepper1poundshredded cooked chicken(about3cups; see Tip)1(7 to 8 ounce)prepared pie crust, thawed if frozen1egg white, lightly beaten
Cook Mode(Keep screen awake)
Ingredients
1 ½cupslow-sodium chicken broth, divided
2tablespoonsall-purpose flour
1tablespoonolive oil
1(8 ounce) packagesliced cremini mushrooms
1cupchopped onion
6clovesgarlic, minced
1 ½cupsfrozen carrots and peas(7oz.)
1tablespoonchopped fresh sage
1tablespoonfresh thyme leaves, plus sprigs for garnish
½teaspoonsalt
½teaspoonground pepper
1poundshredded cooked chicken(about3cups; see Tip)
1(7 to 8 ounce)prepared pie crust, thawed if frozen
1egg white, lightly beaten
DirectionsPreheat oven to 425 degrees F.Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.TipsTip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.Equipment: 10-inch nonstick oven-safe skilletOriginally appeared: Diabetic Living Magazine, Fall 2019
Directions
Preheat oven to 425 degrees F.Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.TipsTip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.Equipment: 10-inch nonstick oven-safe skillet
Preheat oven to 425 degrees F.
Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.
Tips
Tip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Equipment: 10-inch nonstick oven-safe skillet
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)336Calories13gFat26gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
