Lactose-Free Chicken Pot Pie

Monika Rosales

By
@THEDEVOTEDCOOK

Tasty and "skinny"


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1bring 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)
2in 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
3add in the bag of (defrosted) veggies, combine...shred OR dice the chicken breast and add in...combine and add salt, pepper, and thyme
4in 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
5brush 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