This low-fat chicken and vegetable pot pie is very easy.
Ingredients
- bone-in chicken breast halves: 3 piece (skin removed)
- garlic powder: 0.25 tsp
- salt and pepper: (to taste)
- potatoes: 3 piece (cut into bite-size pieces)
- vegetable oil: 2 Tbsp
- yellow onion: 1 piece (cut into bite-size pieces)
- stalks celery: 3 piece (cut into bite-size pieces)
- frozen mixed vegetables: 2 cups
- all-purpose flour: 2 Tbsp
- chicken broth: 1 can (14.5 ounce can)
- frozen prepared deep-dish pie pastries: 2 piece (9 inch, thawed)
Metric Conversion
Stages of cooking
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Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.
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Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.
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Preheat oven to 350 degrees F (175 degrees C).
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Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.
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Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.
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Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.
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Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.
