Frozen peas and carrots – Frozen veggies have the same nutrients as fresh but peas and carrots are so much easier to work with frozen.Chicken – With rotisserie chicken ready to go, you’ll make chicken pot pie even easier! Otherwise, cooked chicken breasts work perfect.Gross! There’s nothing artificial here so you can feel safe letting you family dig right in. I used to buy frozen ones for us until I looked at the ingredients and saw preservatives and artificial colors. My husband will tell you this is absolutely the best chicken pot pie recipe in the world. You’ll never buy a frozen one ever again once you taste this! You have a few options for shredded chicken.If you love chicken pot pie but think it’s too difficult, think again! This old fashioned chicken pot pie recipe comes together quick and easy with fresh ingredients. This chicken pot pie is a complete meal in itself, but you could also serve it with: Reheating: We like to reheat this chicken pot pie in the microwave. It will be fine, but it won’t have the crisp you typically look for in a good chicken pot pie. ![]() Storing: You can store this chicken pot pie in the refrigerator for up to 3 daysĭoes this recipe freeze well? We wouldn’t recommend freezing this recipe only because the crust can get a little bit soggy. This chicken pot pie stores & reheats very well! Storing and Reheating Healthy Chicken Pot Pie You never want to put a cold dish in a hot oven because it can crack. When ready to bake, remove it from the refrigerator 1 hour before putting it in the oven and set it on the counter. ![]() Assemble the pie, cover with foil and leave in the refrigerator for up to 24 hours before baking. Make your filling and crust as written in the recipe. Yes, this healthy pot pie recipe can be made ahead. Can this Healthy Pot Pie Recipe be made ahead? The individual portions may cook quicker, so check them after 20 minutes. Cut out the crust using a circle cutter and top as you normally would a pie. However, you can follow the recipe as is and place the filling in individual ramekins. We don’t recommend making this chicken pot pie in individual ramekins. Individual Chicken Pot Pie Recipe Variation Stir in to your veggie/chicken mixture over low heat until it thickens. Mix together 1 tablespoon of cornstarch with 2-3 tablespoons of warm water to create a slurry. This healthy chicken pot pie recipe’s filling naturally thickens when it cooks on the stove and you add the milk and flour.Ĭornstarch can also be used for thickening chicken pot pie filling. How do you thicken Chicken Pot Pie filling? WW Points: The points for this recipe were calculated as follows: Whole Wheat Flour: 12SP, Butter: 12 SP, Olive Oil: 3 SP, Milk: 3SP = 30 SP/4 = 8 points. If they are frozen, just make sure they are defrosted and drained. Vegetables: Feel free to add more veggies to this recipe. Spices: Feel free to add more or less dried spices to taste.Ĭhicken Broth : You can substitute chicken broth with any broth you like. ![]() This recipe is definitely better when made with a mix of light and dark meat that you can get from a whole chicken. We like using leftover chicken from a Whole Roasted Chicken or Crockpot Shredded Chicken Recipe. Without it, you will be left with a very dry crust.Ĭhicken: There are lots of different ways you can cook the chicken for this. It really helps give this crust a nice texture and taste. I think regular white flour or gluten free 1:1 flour would work but can’t be sure without trying it.īutter: We don’t recommend substituting butter. Gluten Free/ Whole Wheat Flour: I haven’t tried making this recipe with anything but whole wheat flour. SUBSTITUTIONS FOR HEALTHY CHICKEN POT PIE Allow it to cool for 5 minutes and enjoy. ![]() Cover your pot pie filling with the crust and poke a hole in the center.
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