Low-Fat Chicken Pot Pie

Recipe View Poach the Chicken: Place chicken breasts in a pot, cover with water, and add garlic powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until chicken is cooked through. Let cool in the pot. (Time: 30 minutes)

Recipe View Prepare the Potatoes: While the chicken cools, place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer until almost fork-tender. Drain and set aside. (Time: 20 minutes)

Recipe View Preheat Oven: Preheat oven to 350 degrees F (175 degrees C). (Time: 10 minutes)

Recipe View Sauté Vegetables: Heat oil in a large skillet over medium heat. Add onion and celery and sauté until softened. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for 30 seconds. (Time: 15 minutes)

Recipe View Create the Sauce: Gradually whisk in chicken broth, bringing to a boil. Cook until thickened, then add potatoes. (Time: 10 minutes)

Recipe View Assemble the Filling: Remove cooled chicken from the pot. Discard bones and shred or cut meat into bite-sized pieces. Add meat to the vegetable mixture and season with salt and pepper. (Time: 10 minutes)

Recipe View Assemble the Pie: Press one pie pastry into a pie pan. Pour in the chicken and vegetable mixture, then cover with the remaining pie pastry. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape. (Time: 10 minutes)

Recipe View Bake: Bake in the preheated oven until the crust is golden brown and the filling is bubbly. (Time: 45 minutes)