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Vegetable Chicken Potpie Recipe - PCOS-Friendly Recipe

Vegetable Chicken Potpie Recipe
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup each chopped carrot, celery and onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup chicken broth
  • 3/4 cup cubed peeled potatoes
  • 3/4 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/4 teaspoon hot pepper sauce

Instructions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425 ° for 8 minutes. Remove foil; bake 5 minutes longer.
  2. In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through.
  3. In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell.
  4. In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
  5. Drop by spoonfuls over filling. Bake at 425 ° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Chicken Breast.

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