Chicken Pot Pie, OAMC and Lighter |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Holly Clegg's cookbook. I'm posting this so I can add it to my shopping list. I'm planning on freezing this in individual containers lined with plastic wrap then in ziplocs once frozen. I can then defrost and heat in original container. Ingredients:
1/2 cup celery, chopped |
1 cup onion, chopped |
1 cup carrot, chopped |
1 cup sweet potato, peeled and diced |
1/3 cup all-purpose flour |
1 1/2 cups chicken stock |
1/2 cup skim milk |
2 cups skinless chicken breasts, cooked and diced |
1/2 cup frozen peas |
8 ounces reduced-fat crescent rolls, use 6 triangles |
Directions:
1. In non stick skillet with cooking spray, saute celery, onions, carrots, and sweet potatoes over med. heat until tender, 7-10 minutes.
2. Add flour, stirring, and gradually stir in stock and milk, bringing to a boil. Reduce heat and stir until thickened.
3. Add chicken and peas.
4. Transfer to 9x9x2 baking pan sprayed with non stick spray. Lay crescent roll triangles on top, sealing the sides.
5. To eat now: Bake at 375F 10-15 minutes or until top is lightly browned.
6. To freeze: Do not bake before freezing. Cool to room temp., wrap, label, and freeze. The crust can be added before or after freezing. Freeze up to 3 months.
7. Finish after freezing: Remove and defrost. Preheat oven to 375°F Cover with crescent roll crust to seal. Bake for 20 minutes or until heated and crust is light brown. Cover top lightly with foil if crust starts getting too brown.
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