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Low Fat Herb Lemon Roast Chicken Pie Recipe
Ingredients
1 cup diced onions
2 cups diced fennel
1 cup chopped mushrooms
2 teaspoons olive oil
1 tablespoon all-purpose flour
3/4 cup lemon & herb chicken gravy
3/4 cup reduced-sodium chicken broth
2 cups cubed cooked chicken
2 cups frozen baby peas
salt and pepper, to taste
4 cups mashed potatoes
2 tablespoons parmesan cheese
Method
In a large skillet, saute 1 cup diced onions, 2 cups diced fennel and 1 cup chopped mushrooms in 2 teaspoons olive oil until tender.
Stir in 1 tablespoon all- purpose flour.
Add 3/4 cup leftover gravy and 3/4 cup reduced sodium chicken broth; cook, stirring, until thickened.
Stir in 2 cups cubed cooked chicken and 2 cups frozen baby peas.
Season with salt and pepper to taste.
Pour into a 3-quart baking dish.
Top with 4 cups mashed potatoes and sprinkle with 2 tablespoons Parmesan cheese.
Bake in a 400°F oven for 30 minutes, or until top is golden brown.
:MAKES 6 SERVINGS.
Calories per serving; 33 grams protein; 11 grams fat 2 grams saturated fat; 46 grams carbohydrate; 1,120 mg sodium; 81 mg cholesterol; 4 grams fiber
