Chicken Pot Pie
Yield
6 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
chicken
|
*
|
| 3 | medium |
potatoes
diced |
|
| 1 | medium |
onions
|
|
| 4 | each |
celery stalks
diced |
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 12 | ounces |
noodles
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
chicken
|
*
|
| 3 | medium |
potatoes
diced |
|
| 1 | medium |
onions
|
|
| 4 | each |
celery stalks
diced |
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
|
|
| 346.8 | ml/g |
noodles
|
|
Directions
Cover chicken with cold water, bring water to a boil and drain.
Recover with cold water and bring to a boil again, skim, add the onions, and celery and simmer until the chicken is tender.
Remove the chicken and strain the broth.
Add the potatoes, chicken meat and spices to the broth and simmer over medium heat for 10 minutes.
Bring to a boil, add the noodles and cook for 10 to 20 minutes or until the noodles are tender.
Diced hard-cooked eggs can be added prior to serving.
