Hi everyone! Happy April Fools! This Chicken Pie is a fooler and is versatile! I have had to find foods that I can actually eat without having to chew too much. I am using frozen vegetables, mainly because they will be broken down more and I can CHEW them easier, yeahhh!! High quality frozen veges maintain an abundance of their nutrients, just make sure you use a high quality brand of veges.
You can use fresh or anything you have on hand!
CHICKEN PIE
The chicken...
Oven at 325 degrees
4 boneless skinless chicken breasts
Put 1 tbsp olive oil in roasting pan, salt and pepper chicken breasts
Bake covered for 50 minutes
The creamy sauce...
In a covered casserole pan that you can put into the oven.
1 onion chopped small
Add: 1 TBSP olive oil to pan and add onion cook until tender.
Remove and add
1/2 stick butter (only butter in the entire dish)
1/2 cup of all purposes flower
Cook 1 minute
3 Cups Chicken Stock - or more - I like about 4 cups - your preference on liquidity.
Add the chicken broth 1/2 cup at a time whisking each addition in.
Let this mixture cook over low heat for 15 minutes.
In the meantime...
slice the chicken to your liking I sliced against grain very thin. (less chewing for me!! lol)
I kept a little of the chicken set aside for wraps next week. Store in fridge in baggie.
2.5 Cups mixed frozen vegetables - I prefer Pict Sweet, use high quality frozen veges.
1 Cup frozen broccoli -
Add to stock mixture and cook for 2-3 minutes until heated through.
Add sliced/chopped or pulled chicken and cook another minute or so to heat through.
Put entire casserole pan, covered into the oven. Bake at 350 degrees for 25 minutes.
** If you must have bread on top... Slice 2 croissants into three "toasts". Toast them into a toaster oven. Once the casserole is removed from oven place "croissant toasts" on top and cover for a few minutes. So good, but adds fat and carbs, these are crusty and so very amazingly good on top of this chicken pie!!
YUM! I served this as is. No carbs. I made rice for my Mike and the kids to have theirs with.
You can use fresh or anything you have on hand!
CHICKEN PIE
The chicken...
Oven at 325 degrees
4 boneless skinless chicken breasts
Put 1 tbsp olive oil in roasting pan, salt and pepper chicken breasts
Bake covered for 50 minutes
The creamy sauce...
In a covered casserole pan that you can put into the oven.
1 onion chopped small
Add: 1 TBSP olive oil to pan and add onion cook until tender.
Remove and add
1/2 stick butter (only butter in the entire dish)
1/2 cup of all purposes flower
Cook 1 minute
3 Cups Chicken Stock - or more - I like about 4 cups - your preference on liquidity.
Add the chicken broth 1/2 cup at a time whisking each addition in.
Let this mixture cook over low heat for 15 minutes.
In the meantime...
slice the chicken to your liking I sliced against grain very thin. (less chewing for me!! lol)
I kept a little of the chicken set aside for wraps next week. Store in fridge in baggie.
2.5 Cups mixed frozen vegetables - I prefer Pict Sweet, use high quality frozen veges.
1 Cup frozen broccoli -
Add to stock mixture and cook for 2-3 minutes until heated through.
Add sliced/chopped or pulled chicken and cook another minute or so to heat through.
Put entire casserole pan, covered into the oven. Bake at 350 degrees for 25 minutes.
** If you must have bread on top... Slice 2 croissants into three "toasts". Toast them into a toaster oven. Once the casserole is removed from oven place "croissant toasts" on top and cover for a few minutes. So good, but adds fat and carbs, these are crusty and so very amazingly good on top of this chicken pie!!
YUM! I served this as is. No carbs. I made rice for my Mike and the kids to have theirs with.
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