I love this time of year for a lot of reasonsincluding all the delicious comfort food recipes. Here’s a great low calorie/low fat take on the traditional Chicken Pot Pie. Sorry I didn’t have the time to caculate the estimated values but will update it soon.
NOTE: I rarely use brand names but “Best Life Buttery Spread” works really well for the cobbler because it needs to be firm.
In the meantime…Enjoy!
Savory Chicken Cobbler
Preheat oven to 400o
Estimated Values per Serving:
Calories: 325 Fat: 3 grams
Chicken filling Ingredients:
1 onion – chopped
8 ounces sliced mushrooms
¼ cup sherry
2 cups chicken broth
¼ cup flour
1 package (12 ounces) frozen mixed vegetables – thawed
1 teaspoon thyme
1 pound bones/skinless cooked chicken breast – cubed
Salt & pepper
1 cup flour
1 teaspoon baking powder
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons low fat butter spread
¼ cup egg substitute
3 tablespoons skim milk
Make the chicken filling:
- Heat a large skillet on medium low and coat with cooking spray. Add the mushrooms and sauté for about 10 – 12
minutes, turning occasionally, until browned.
- Add onion, cover and sauté for about 5 – 7 minutes until the onions are soft and slightly browned.
- Increase heat to medium high and add sherry. Cook until all the liquid has absorbed. In a
small bowl, combine the chicken stock and flour then pour into the skillet and
stir until slightly thickened.
- Add the vegetables, chicken and season with thyme, salt and pepper.
- Lower heat and simmer for about 10 minutes.
Make the cobbler:
together the flour, baking powder, thyme, salt and pepper. With a pastry knife, cut the butter spread
into the flour mixture until it resembles small peas.
- Mix in the egg substitute and milk until moistened.
- Coat a large oven safe baking dish with cooking spray. Spoon chicken filling into the bottom and
then spoon cobbler on top, making mounds with the dough.
- Bake for 20 – 25 minutes until the cobbler is slightly browned and cooked through.
- Serve hot.