Lactose-Free Chicken Pot Pie

Monika Rosales

By
@THEDEVOTEDCOOK

Tasty and "skinny"


Featured Pinch Tips Video

Rating:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 box
refrigerated pie crust
1
chicken breast, boneless and skinless
1 bag(s)
frozen mixed vegetables
2 c
chicken broth
1 c
lactose free milk
2 Tbsp
butter
1 small
onion, diced
1/2 stalk(s)
celery
1 pinch
thyme
salt/pepper to taste
1 Tbsp
flour
1
egg, slightly beaten

Directions Step-By-Step

1
bring the 2 cups of chicken broth to a boil, place the breast and cook till done...about 10mins-take out, set aside and let cool ( reserve the broth)
2
in a skillet melt the butter and add in onions and celery and cook about 5 mins...add in the flour and stir, when smooth, add in the milk and a cup of the reserved chicken broth..keep stirring
3
add in the bag of (defrosted) veggies, combine...shred OR dice the chicken breast and add in...combine and add salt, pepper, and thyme
4
in a pie pan (glass or aluminum)roll out one of the pie crusts and place on the bottom, add mixture and put the other one on top...fold and crimp the edges
5
brush the top with egg wash and bake at 350 degrees for about 30-40 mins...or until golden brown.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium, Low Carb
Other Tags: For Kids, Healthy