Chicken Pot Pie

Chicken Pot Pie
Photo by Ryan Benyi

Ingredients

  • ½ teaspoon salt
  • 2 carrots, diced
  • 1 celery rib, thinly sliced
  • 1 cup nonfat milk
  • 1 onion, chopped
  • 3 cups low-sodium, nonfat chicken broth
  • Filling:
  • + 12 more ingredients
    • 1 cup frozen peas
    • 3 tablespoons unsalted butter, cut into small pieces
    • 2 tablespoons canola oil
    • 1 cup plus 2 Tbsp. nonfat milk
    • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
    • ½ cup all-purpose flour
    • Topping:
    • ½ red bell pepper, seeded and diced
    • 2 tablespoons canola oil
    • Salt and pepper
    • 2 teaspoons baking powder
    • 2 ½ cups all-purpose flour

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick...

View full recipe at My Recipes

Comments

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