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January 9, 2013

From Our Kitchen to Yours: Light Chicken Pot Pie

Nutrition is a critical weapon in fighting life-challenging illnesses. To better arm our clients, we offer Cooking Matters Cooking Classes to clients, and their family members and caregivers. These classes teach them how to select nutritious, low-cost ingredients and prepare healthy meals on a budget.

Cooking Matters Cooking Class participants
chopping vegetables for a Chicken Pot Pie.
Each Cooking Matters Cooking Class Series consists of six interactive classes. Participants learn from a professional chef and our registered dietitians, while practicing their kitchen skills hands-on. Graduates of the course walk away with improved knife skills, knowledge to read nutrition and ingredient labels and the ability to plan meals around their personal budget.

Below is the recipe for Light Chicken Pot Pie, a favorite during the most recent Cooking Matters Class.

Ingredients for 8 Servings: 

3 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2-inch) cubed peeled baking potato
1 cup (1/2-inch) cubed peeled sweet potato
3 cups diced vegetables
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 pre-made pie crust

Directions:
  • Preheat oven to 400°. 
  • Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients to pan; cover, reduce heat and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl. 
  • Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. 
  • Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. 
  • Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.
To learn more about these free cooking classes, contact Janell Walker, Nutrition Services Manager, at jwalker@foodandfriends.org.


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