Chicken Pot Pie PennePosted: September 16, 2010
I love pot pie. Any kind…veggie, beef, chicken, etc…but with it being so high in calories, I tend to forgo making it. I recently found this on Joelen’s Blog and decided to make it, yet clean it up a bit. It was perfect paired with a side mixed greens salad.
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced-I omitted
1 tablespoon all purpose flour-I used ww
2 cups low sodium chicken broth
1 cup half & half or heavy cream -I used low fat organic creamer
1 rotisserie chicken, shredded into bite sized pieces-I used 3 broiled plain bl-sl breasts
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.