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Preptime: 15 min.Cooktime: 45 min.
Carbs: 23g
Fat: 10g
Fiber: 3g
Protein: 25g
Satfat: 2g
Sodium: 411mg
6 boneless, skinless chicken breasts, about 4 ounces each
4 bay leaves
2 teaspoons whole black peppercorns
1/2 teaspoon salt
6 cups low-sodium chicken broth
1 1/2 tablespoons olive oil
1/2 cup flour
16 ounce package, mixed frozen vegetables
1/2 teaspoon paprika
2 sprigs fresh thyme, or 1/2 teaspoon dried
freshly ground black pepper
1 9-inch, frozen pie crust
Directions:
1. Place the chicken breasts, bay leaves, peppercorns, salt and broth in a large saucepan. Bring the liquid to a boil, reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.
2. Remove the chicken from the broth with tongs and set aside. When the chicken is cool enough to handle, cut it into small pieces and set aside.
3. Strain the broth into a medium bowl and set aside.
4. Heat the olive oil in the now empty saucepan over medium heat. Add the flour and stir for 3 or 4 minutes. Whisk in 2 cups of the reserved broth and bring to a boil.
5. Add the frozen vegetables, paprika, thyme, ground pepper and salt to taste and cook until the vegetables are just tender. Add the chicken and pour the mixture into a 9 or 10-inch baking dish.
(This can be done in advance and stored separately in the refrigerator for 1 day.)
6. Preheat the oven to 400ºF.
7. Remove the frozen pie crust from the package. Invert the crust and place it on top of the baking dish. If necessary, trim it so that it fits just inside the dish. Cut a few slits in the dough to allow the steam to escape.
8. Place the pie on a baking sheet in the oven and bake until the crust is golden brown, about 25 minutes. Let the pot pie stand for 10 minutes before serving and then serve in shallow bowls.
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