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LAVHUGSNY's Photo LAVHUGSNY Posts: 3,622
5/24/14 10:35 A

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thanks for the recipes for the pot pie, sounds very good.

God is good !


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JEEP8294's Photo JEEP8294 Posts: 4,465
5/2/14 8:44 P

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yum......I'm going to have to make a pot pie soon.



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FANNYMANSON's Photo FANNYMANSON SparkPoints: (17,755)
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4/21/14 12:17 P

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I buy the frozen chicken breasts and put 2 in a pot with enough water to cover and boil them, then cool and cut them up. Discard the fat. I strain the water and put in in a quart canning jar for use later. Then peel a large potato, a few carrots, broccoli, onion, celery and garlic and chop and add to the pan with just enough of the stock to cover. Cook for 10-15 minutes until veggies start to get tender. I add herbs like thyme and marjoram and salt and pepper. Then add a big can of low fat cream of chicken soup and use the reserved stock to thin and get the consistency you like. Add the chicken and stir. Pour mixture into a 9x13pan. Then you can use either Pillsbury biscuits or Pepperidge Farm puff pastry on the top. Bake in the oven according to package directions.



Edited by: FANNYMANSON at: 4/21/2014 (12:20)
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PATTIATTI's Photo PATTIATTI SparkPoints: (3,687)
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1/24/14 11:52 A

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I hear ya! I love a good pot pie, and it used to be something I thought I could never have!

But instead - I use Alton Brown's recipe (this is for curry pot pie, but just omit the curry powder and it'll be regular, if you want it) here: http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe.html

I skip the butter, go very light on the oil and add extra veggies (zucchini and parsnips, typically). AND THEN - the best thing EVER: I use phyllo pastry for the crust instead of a typical thick, heavy crust. I found out how to do that here: http://www.food.com/recipe/phyllo-chicken-pot-pie-from-frozen-phyllo-dough-448972

You may want to cook up some brown rice to go with this if you have big appetites like my husband's to contend with. I just do a little brown rice and cook it with tumeric in it, and it's delightful.

I really enjoy this pot pie, and it's surprisingly fast, so I thought I'd share it. If you want to make it curried, just so you know, I brown the spices first (curry, garam masala, cayenne and crushed chillis are my go-tos) and add a ton of garlic. That's my little tip! :)

Hope that helps!





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SIMPLYME80's Photo SIMPLYME80 Posts: 406
1/16/14 12:43 P

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I often make pot pies from leftover stew, I place leftover stew-beef or chicken, in a round oven safe glass cake pan, warm in microwave place thawed frozen pie crust on top and place into oven until brown. Good way to use leftovers.

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WHOLENEWME79's Photo WHOLENEWME79 Posts: 922
1/16/14 10:36 A

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If you make your own, you can have a lot more control over what goes in it. For example, only put crust on the top. Use lean cuts of meat- chicken or turkey breast- instead of dark meat. Load up on the vegetables. Instead of crust, use potatoes. Instead of a heavy cream sauce, use a chicken/vegetable/beef stock and add a TBSP or two of flour to help it thicken.

I know their are "light" versions out there, I am 100% sure Cooking Light has a version, at the very least, and you can always make subs to suit your preferences.

Good luck!

There are no elevators in the house of success.
H. H. Vreeland

You may have to fight a battle more than once to win it- Margaret Thatcher


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HHUGHES71's Photo HHUGHES71 SparkPoints: (47,547)
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1/15/14 10:49 P

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I LOVE a good pot pie, but most of them are more than my fat, calorie and sodium needs for the day, meaning I wouldn't be able to eat anything else. Does a healthy recipe exist?

Heather

With my feet on the ground and my heart attuned, I will reach for the stars (Camp Motto from Camp Crestridge for Girls in NC).

The sovereign Lord is my strength. He makes my feet like the feet of the deer and enables me to go on the hike. Hab 3:19


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