Chicken Pot Pie

Recipe Ingredients

1		Atkins Pie Crust dough - rolled to 10"
		Circle
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast halves - cut 1 1/2" pieces
2/3 cup	157ml	Chicken broth
1 cup	62g / 2.2oz	Onion - chopped (small)
1		Carrot - thinly sliced
2		Celery stalks - thinly sliced
1/2 teaspoon	2.5ml	Crushed fennel seeds
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	ThickenThin Not/Starch
2 tablespoons	30ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place chicken, broth, onion, carrot, celery, and fennel seeds in a medium saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until chicken is cooked through and vegetables are tender.

Strain stock into a small saucepan. Mix in cream; bring to a boil. Stir in thickener; cook 2 minutes until mixture thickens. Pour sauce over chicken and vegetables; stir to coat. Mix in parsley. Season to taste with salt and pepper.

Spoon chicken mixture into a 9-inch deep-dish pie plate. Lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim. Bake 20 minutes, until crust is golden and baked through. (Cover edges of dough with aluminum foil if browning too quickly.)

Pie may be made ahead and frozen. Add an extra 10 minutes to baking time.

This recipe yields 4 servings.

Carbohydrates: 12.5 grams

Net Carbs: 6 grams

Fiber: 6.5 grams

Protein: 39 grams

Fat: 37 grams

Calories: 605

Description:

"Enjoy this favorite once again -- Atkins pie crust makes it perfectly "legal." For beef pot pie, substitute 3 cups of beef stew for the chicken filling."

Source:
Atkins Cookbook at http://atkinscenter.com

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