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Potato-Topped Chicken Pot Pie

Source of Recipe

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Potato-Topped Chicken Pot Pie

About.com
By Fiona Haynes - Low Fat Cooking Expert
WW Points
Serves 4
Total Time: 55 minutes

This potato-topped chicken pot pie makes a great warm and comforting dish for cold evenings. It's pretty much a meal in itself, although adding a side or two of vegetables will add even more of a nutritional punch.

Ingredients:
2 tsp canola oil
2 garlic cloves, minced
1 cup finely chopped onion
1/2 cup sliced celery
1 cup sliced carrots
1 cup sliced mushrooms
1 cup sliced green beans
1-1/2 tsp dried mixed herbs for poultry
2-3 grinds freshly ground pepper
1 cup nonfat, low-sodium chicken broth
1/2 cup nonfat milk
1/4 cup chopped fresh parsley
1-1/2 tbsp cornstarch dissolved in 1/4 cup water

For the potato topping:
1-1/2 pounds Yukon gold potatoes, peeled
1/3 cup fat-free half and half

Preparation:
Heat oil in large skillet. Sauté garlic, onions, celery and carrots for 3-4 minutes. Add mushrooms and green beans and cook for 2 more minutes. Sprinkle herbs and add black pepper.

Add broth and milk, and turn up heat until just before the liquid boils. Turn heat down to medium-low. Add parsley and cooked chicken and stir well. Add cornstarch mixture and stir until the sauce thickens.

Empty mixture into a 2 quart casserole.

While this cools a little, place potatoes in a large pot of water. Bring to a boil, then simmer for 15 minutes or so, until potatoes are tender.

Drain water, then add fat-free half and half. Season with black pepper if desired. Mash potatoes, then drop by the spoonful on top of the chicken mixture. Spread the potato over the top using a fork.

Place in a 350 degree oven for 15-20 minutes, until filling is bubbly and potato is golden around the edges.

Per Serving: Calories 316, Calories from Fat 32, Total Fat 3.6g (sat 0.5g), Cholesterol 49mg, Sodium 136mg, Carbohydrate 43.8g, Fiber 5.9g, Protein 27.2g ++++ WWP: 6