Low-Fat Chicken Pot Pie
This low-fat chicken and vegetable pot pie is very easy.
bone-in chicken breast halves, skin removed
3
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garlic powder
¼
teaspoon
salt and pepper to taste
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potatoes, cut into bite-sized pieces
3
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vegetable oil
2
tablespoons
yellow onion, cut into bite-sized pieces
1
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celery, cut into bite-sized pieces
3
stalks
frozen mixed vegetables
2
cups
all-purpose flour
2
tablespoons
chicken broth
1
(14.5 ounce) can
frozen prepared deep-dish pie pastries, thawed
2
(9 inch)
 Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.
  Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.
  Preheat oven to 350 degrees F (175 degrees C).
  Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.
  Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.
  Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.
  Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.
