Atkins Chicken Pot Pie Without Crust Recipe 355

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)

Steps:

• Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
• Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
• In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
• Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
• Add the veggies and chicken to the sauce.
• To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Steps:

• Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
• Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

ATKINS CHICKEN POT PIE (WITHOUT CRUST) RECIPE - (3.5/5)

Steps:

• 1. preheat oven to 350 2. 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. 3. 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. 4. Spoon chicken mixture into a 9 in dish pie plate. 5. Bake 25-30 minutes makes 6 servings