Low-Fat Chicken Pot Pie Recipe

Ingredients <br>- 3 bone-in chicken breast halves, skinless <br>- 1 (14.5 ounce) can chicken broth <br>- 3 potatoes <br>- 1 yellow onion <br>- 3 stalks celery <br>- 2 tablespoons vegetable oil <br>- 2 tablespoons all-purpose flour <br>- 2 cups frozen mixed vegetables <br>- 1 to taste salt and pepper to taste <br>- ¼ teaspoon garlic powder <br>- 1 (9 inch) frozen prepared pie crust, thawed <br><p></p>Directions <br>step 1: Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). <br>step 3: Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside. <br>step 4: Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces. <br>step 5: In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds. <br>step 6: Add chicken broth and bring to a boil. After it has become thick, add potatoes. <br>step 7: Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste. <br>step 8: Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven. <br>step 9: Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown. <br>

Ingredients
- 3 bone-in chicken breast halves, skinless
- 1 (14.5 ounce) can chicken broth
- 3 potatoes
- 1 yellow onion
- 3 stalks celery
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups frozen mixed vegetables
- 1 to taste salt and pepper to taste
- ¼ teaspoon garlic powder
- 1 (9 inch) frozen prepared pie crust, thawed

Directions
step 1: Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
step 4: Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
step 5: In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
step 6: Add chicken broth and bring to a boil. After it has become thick, add potatoes.
step 7: Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
step 8: Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
step 9: Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

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