[amandads]

This recipe serves: 6



INGREDIENTS:
3 cups low sodium chicken broth
1 pound boneless, skinless chicken breasts
1/8 pound mushrooms, quartered
1 small carrot, peeled and diced
1/2 cup turnips, peeled and diced
1 medium russet potato, peeled and cubed
1/2 cup frozen peas
1 1/2 tablespoons olive oil
1 small onion, peeled and diced
1 1/2 tablespoons chopped fresh thyme
1/2 cup cornmeal
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon baking soda
4 tablespoons very cold, unsalted butter, cut into small cubes
1/3 cup nonfat buttermilk


COOKING DIRECTIONS:
1. In a large saucepan, bring the broth to a boil, reduce to a simmer and add the chicken. Cook for 15 minutes, remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.
2. Remove the chicken from the broth with tongs and set aside. When the chicken is cool enough to handle, cut it into small pieces and place it in a large casserole baking dish.
3. Meanwhile, add the mushrooms, carrots, turnips and potatoes to the broth and simmer until they are just tender, about 10 minutes. Transfer them to the baking dish with a slotted spoon.
4. Strain the broth and reserve it in a bowl. Heat the olive oilin the now empty saucepan over medium heat. Add the onions and thyme and cook until the onions soften, about 5 minutes.
5. Whisk in 1/4 cup of the flour and stir for 3 or 4 minutes. Whisk in the reserved broth, slowly at first and then more quickly. Bring the sauce mixture to a boil and cook until the mixture thickens enough to coat a spoon. Pour the sauce into the baking dish and season well with salt and pepper.
6. Preheat the oven to 400ºF.
7. To make the crust, mix the cornmeal, remaining cup of flour, sugar, baking soda and salt together in a food processor. Add the butter and process until the butter is the size of small peas. With the food processor running, slowly add the buttermilk until the mixture forms a dough. Remove the dough from processor, form it into a ball and roll it out on a floured surface until the dough is 1/4-inch thick.
8. Place the dough on top of the baking dish and trim it so that it fits inside the dish. Cut a few slits in the dough to allow the steam to escape. Place the pie in the oven and bake until the crust is golden brown and the sauce is bubbling, about 30 minutes. Let the pot pie stand for 10 minutes before serving.
Serving Size: 1 piece of pie

Number of Servings: 6
Per Serving
Calories
427
Carbohydrate
46 g
Fat
14 g
Fiber
3 g
Protein
28 g
Saturated Fat
7 g
Sodium
710 mg


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[mysti one]

Omg this looks so darn good. Thinking of trying this one I am a chicken lover, Love it fryed I have not had fryed chicken in 2 weeks bout to go crazy ,But have been reading the chicken recipes and all sound so delish.

[findingme4me]

mmm this sounds great but id end up eating the hole thing so someone tell me how it is!

[mysti one]

Will do I have hubby off to the store to get the ingredients to make one for dinner tonight. He and the Kids have been so supportive the last 2 weeks and that helps a lot.

[findingme4me]

thanks!! im excited

[mysti one]

lol me to being that I love chicken as soon as I saw this recipe I was like I need to try this one. Actually looking forward to dinner tonight lol Yah lookin good by the way congrats on the weight loss hun I can not wait to do my b4 and after pic.

[krisd32]

HI Mysti, so how was it? Is it as good as it sounds?

[mysti one]

It was actually very good. I thought the crust would be dry But it was not. It is something that I know I will def try again.

The family loved it as well I told them after they ate it that it was a lo fat recipe they were like but it was good So I am pleased at how it turn out plus it tasted great.

I will be looking at more of the recipes Some of the seafood one look tasty.