Chicken Pot Pie (American Heart Assoc).7 pts/serving WW
INGREDIENTS
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Chicken
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2 tablespoons olive oil
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6 cloves crushed garlic
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1 tablespoon picked thyme leaves or 1 teaspoon dried
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1 tablespoon chopped fresh oregano or 1 teaspoon dried
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1 tablespoon chopped fresh tarragon or 1 teaspoon dried
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1 bay leaf
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1 teaspoon turmeric
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2 teaspoons salt-free all-purpose seasoning
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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2 cups frozen pearl onions, thawed
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1 cup carrots, peeled and cut into 1-inch cubes
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1 cup celery, cut into 1-inch pieces
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1 cup shiitake mushrooms, sliced 1/2-inch thick
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1 cup crimini or button mushrooms, quartered
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4 tablespoons flour
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1/4 cup pernod, optional
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3 cups low-sodium chicken stock
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1 pound skinless, boneless chicken breast, cut into 2-inch cubes
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1 cup frozen sweet peas, thawed
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1/2 cup chopped parsley
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Crust
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1 1/3 cup flour
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1/2 teaspoon salt, optional
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1/2 cup trans-fat-free margarine spread
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3 tablespoons ice water
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This version of pot-pie is loaded with vegetables, gets rid of the cream or milk usually called for in other recipes, and the crust is trans-fat-free.
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Note: The filling for the pie can be made a day or so in advance. Feel free to put an egg wash (one egg whisked with a tablespoon of water) on the finished pastry before baking if you prefer a sheen on your crust.
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