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    You are in: Home / Recipes / Chicken Pot Pie - No Cholesterol & Extremely Low in Fat & Recipe
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    Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &

    Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &. Photo by Chef C.S.

    1/1 Photo of Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef C.S.'s Note:

    Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees F (220 degrees C.).
    2. 2
      In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
    3. 3
      In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
    4. 4
      While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
    5. 5
      Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
    6. 6
      Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
    7. 7
      Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
    8. 8
      Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
    9. 9
      Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 104.2
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 1.1 g
    Cholesterol 2.8 mg
    Sodium 496.0 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.8 g
    Sugars 2.4 g
    Protein 4.5 g

    The following items or measurements are not included:

    textured vegetable protein

    Egg Beaters egg substitute

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