Chicken Pot Pie - Culinary Medicine Home

Name: Chicken Pot Pie - Culinary Medicine Home
Ingredients: 1 tsp. Olive oil; 1 clove Garlic, raw (minced); 1 small White or yellow onions (diced); 2 medium Carrots, raw (peeled and diced); 4 cups Enriched all purpose white flour; 1 cup No salt added vegetable stock (or no salt added chicken stock); 1 package (10 ounces) Peas and onions, frozen; 3 cups 2% milk; 2 potato large (3 inch to 4-1/4 inch dia) Red potatoes; 1/4 tsp. Salt; 1/4 tsp., ground Black pepper; 8 ounces Boneless, skinless chicken breast (cubed); 1 tsp., leaves Dried basil; 1 tsp., leaves Dried thyme; 2 Tbsp. Fresh parsley (minced); 3 serving 1 biscuit Biscuits, plain or buttermilk, refrigerated dough, lower fat

mds.culinarymedicine.org

Yes, you can eat Chicken Pot Pie & be eating healthy! This recipe captures the comfort that we all love in Chicken Pot Pie.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

1 tsp. Olive oil
1 clove Garlic, raw (minced)
1 small White or yellow onions (diced)
2 medium Carrots, raw (peeled and diced)
4 cups Enriched all purpose white flour
1 cup No salt added vegetable stock (or no salt added chicken stock)
1 package (10 ounces) Peas and onions, frozen
3 cups 2% milk
2 potato large (3 inch to 4-1/4 inch dia) Red potatoes
1/4 tsp. Salt
1/4 tsp., ground Black pepper
8 ounces Boneless, skinless chicken breast (cubed)
1 tsp., leaves Dried basil
1 tsp., leaves Dried thyme
2 Tbsp. Fresh parsley (minced)
3 serving 1 biscuit Biscuits, plain or buttermilk, refrigerated dough, lower fat