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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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An adaption of Marie's Chicken With Smashed Baby Red Potatoes Pot Pie Style. I wanted the flavour and comfort of a chicken pie, but without the fatty crust. I used leftover chicken to help cut down on prep. time Ingredients:
3 medium potatoes (i used white potatos) |
2 cups cooked chicken breasts, skinless, boneless |
1 cup carrot, chopped |
1/2 cup celery, sliced |
3/4 cup low-fat chicken broth |
1/4 cup half-and-half cream |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon pepper |
1/4 teaspoon sage |
1/2 cup low-fat sour cream |
2 tablespoons reduced fat margarine |
1 tablespoon flour |
water |
1/4 cup low fat parmesan cheese, fresh grated |
Directions:
1. Peel and cut potatos; set to boil. While those are boiling, cube chicken breast and put into a 9 inch (metal) pie plate. Preheat oven to 350°F.
2. In a skillet add carrots, broth, cream and seasonings (feel free to change seasoning to your taste). Cook over medium-high heat for 2.5 minutes; add celery, stir. Cook another 2.5 minutes. *At this point if the sauce is too runny, make a rue with flour and just enough water to make a runny paste. Add it 1 teaspoons at a time until the sauce seizes up* Pour over chicken.
3. When potatos are tender, mash with sour cream and margarine and salt if you like. Spoon potatos over chicken/veg. and spread around until it's all covered up.
4. Bake in the oven for 10 min's - take out and add cheese to top, put back in oven till cheese is melted. Serve hot!
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