LOW FAT CHICKEN POT PIE - LOW FAT CHICKEN


LOW FAT CHICKEN POT PIE - MONIQUE WEIGHT LOSS 2011.



Low Fat Chicken Pot Pie





low fat chicken pot pie






    low fat
  • Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.

  • 3 g or less per reference amount (and per 50 g if reference amount is small).

  • This food labeling term denotes the product has less than 3g of fat in a given size of serving.





    pot pie
  • A meat and vegetable pie baked in a deep dish, often with a top crust only

  • A stew with dumplings

  • The 4-6-7-8-10 or 4-6-7-9-10 split. Also known as a Club Sandwich.

  • A pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.

  • Meat and vegetables in a rich creamy sauce, covered with a pie crust





    chicken
  • Cowardly

  • easily frightened

  • the flesh of a chicken used for food

  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl











low fat chicken pot pie - Easy Homemeade




Easy Homemeade Chicken Pot Pie Recipe. Bisquick Recipes and Many More


Easy Homemeade Chicken Pot Pie Recipe. Bisquick Recipes and Many More



Easy Homemeade Chicken Pot Pie Recipe. Bisquick Recipes and Many More

Here are some of the recipes that you will learn how to make:

Bottomless Chicken Pot Pie
Chicken Alfredo Pot Pie
Chicken Broccoli Pot Pie
Curry Chicken Pot Pie
Easy Italian Chicken Pot Pie
Low Fat Chicken Pot Pie
Mexican Chicken Pot Pie
Party Pot Pie
Super Simple Chicken Pot Pie
Chicken Pot Pie Lasagna
Crusty Chicken Pot Pie
Dutch Chicken Pot Pie

Easy Homemeade Chicken Pot Pie Recipe. Bisquick Recipes and Many More

Here are some of the recipes that you will learn how to make:

Bottomless Chicken Pot Pie
Chicken Alfredo Pot Pie
Chicken Broccoli Pot Pie
Curry Chicken Pot Pie
Easy Italian Chicken Pot Pie
Low Fat Chicken Pot Pie
Mexican Chicken Pot Pie
Party Pot Pie
Super Simple Chicken Pot Pie
Chicken Pot Pie Lasagna
Crusty Chicken Pot Pie
Dutch Chicken Pot Pie










83% (17)





Chicken and Dumplings




Chicken and Dumplings





1) This was such an awesome use of leftover chicken. I had basically a whole chicken worth of meat leftover from making stock over the weekend...we just shredded it and dropped it in.

2) This was the perfect use for homemade stock.

3) This tasted exactly like chicken pot pie, only home-made (hey, I'm a yankee, we don't make pot pies) more delicious.

4) I hate dumplings, except for these dumplings.

5) Have I ever made anything from SmittenKitchen that I didn't say was awesome?


Chicken and Dumplings with Leeks and Tarragon
Cook’s Illustrated, February 2005

CI’s Notes: Don’t use low-fat or fat-free milk in this recipe {DTG Notes: I used 2% and it was fine}. Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings:
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.











vegetable risoni pie




vegetable risoni pie





This is packed with vegetables, some boiled, some sauteed. This is vegetarian but you could definitely add bacon or chicken if you are into them. Me? Not so much :)

You can add any vegetables you like, really. But here's how I made it (the quantities are up to you)

Ingredients
Potato
Pumpkin
Green beans
Broccoli
Corn kernals
Carrots
Mushrooms
Onions
Cabbage
Frozen spinach
Can of lentils
Jar of pasta sauce
Stock cubes
Packet of risoni (orzo)
1 egg
Puff pastry sheets

I cut the pumpkin, potato and carrot into chunks and placed in a large pot with two stock cubes, then covered with water until it was all 'just' covered, then brought it to the boil.
As that was boiling away, I sauteed the chopped mushrooms, onions and garlic until well done.
When the boiled ingredients were cooked but still firm, I tossed in the spinach, green beans, corn, broccoli and cabbage for a few minutes.
Pre-heat the oven around now to a reasonably high setting (you're really only cooking the top)
Then I added the jar of pasta sauce, lentils and then the sauteed ingredients. Finally, I added the packet of uncooked risoni, stirred well and let it all simmer gently while I prepared the pastry.
You'll only need one sheet. I used low fat puff pastry but you could use shortcrust if you prefer. Make sure the pastry is not fully defrosted or it will be difficult to handle with the hot pie contents.
In a small bowl, beat the egg with a fork.

Now, put the filling in a pie dish (um, I made enough for THREE pies!), place the pastry sheet over the top and cut off the excess. Then pierce some holes in the top and do whatever creative stuff you like. Brush it with the beaten egg and pop into the over for around 20min or until the top is golden.

DONE!

You could add pesto, chilli, chickpeas, kidney beans, tofu, pine nuts, zucchini....anything! Go crazy, you have my permission!











low fat chicken pot pie








low fat chicken pot pie




Pot Pies: Yumminess in a Dish






With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies.










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