Chicken Pot Pie Recipe (Feedback)
Here is the chicken pot pie that I usually make for my family. I'm wondering how good
this may be for me as a post op. It is super easy to make & very delicious. I don't think
its too terrible, yeah there's some fats from the soup & butter & carbs from flour, but
when I eat so little of it at a time I don't think its too bad. Tell me what you think?
1 can of Veg All
1 can Cream of Chicken Soup
1 Boiled Chicken, save the broth ( I use boneless skinless breasts or tenders)
Crust:
1 cup Self-Rising Flour
1 cup Milk
1 stick of Butter
Preheat oven to 425 degrees. Pull the chicken off the bone & remove skin & place
pieces in the bottom of an oblong baking dish 8x12 or 9x11. I usually shred my
chicken so they are not in big chunks. Add salt & pepper to taste. Mix the can of
soup & 1 can of broth together & pour over chicken. Drain 1 can of Veg-All & pour
over soup.
Mix melted butter, milk & flour together. Pour as even as possible over mixture.
Bake at 425 degrees uncovered until crust is golden brown.
this may be for me as a post op. It is super easy to make & very delicious. I don't think
its too terrible, yeah there's some fats from the soup & butter & carbs from flour, but
when I eat so little of it at a time I don't think its too bad. Tell me what you think?
1 can of Veg All
1 can Cream of Chicken Soup
1 Boiled Chicken, save the broth ( I use boneless skinless breasts or tenders)
Crust:
1 cup Self-Rising Flour
1 cup Milk
1 stick of Butter
Preheat oven to 425 degrees. Pull the chicken off the bone & remove skin & place
pieces in the bottom of an oblong baking dish 8x12 or 9x11. I usually shred my
chicken so they are not in big chunks. Add salt & pepper to taste. Mix the can of
soup & 1 can of broth together & pour over chicken. Drain 1 can of Veg-All & pour
over soup.
Mix melted butter, milk & flour together. Pour as even as possible over mixture.
Bake at 425 degrees uncovered until crust is golden brown.
Highest weight : 315 lbs, Surgery weight: 298.5 lbs, Current weight: 183.5 lbs
It sounds yummy, and especially easy for a weeknight! I hope you don't mind if I share my recipe for chicken pot pie too. I tend to swell like a balloon if I eat a lot of sodium, so I avoid canned soups:
http://neensnotes.com/2011/05/28/friday-night-comfort-food-c hicken-pot-pie/
http://neensnotes.com/2011/05/28/friday-night-comfort-food-c hicken-pot-pie/
Long-term post-ops with regain struggles, click here to see some steps for getting back on track (without the 5-day pouch fad or liquid diet): http://www.obesityhelp.com/member/bananafish711/blog/2013/04/05/don-t-panic--believe-and-you-will-succeed-/
Always cooking at www.neensnotes.com!
Need a pick-me-up? Read this: http://www.lettersofnote.com/2009/10/it-will-be-sunny-one-day.html
There's between 2500-3000 calories in the whole recipe, most of which come from the butter milk (assuming skim) and flour. Switch to ff cream of soup if you can handle the sodium, and scoop yourself out some filling before you add tne crust. Eat yours crustless and let the family enjoy the original.
Heather
Since 2008 my team has raised over $42,000 to fight breast cancer.
Since 2008 my team has raised over $42,000 to fight breast cancer.
I make a portion controlled version. The exact recipe requires a special purchase but you could also sub in whole wheat pancake mix and it works just as well.
http://bariatricfoodie.blogspot.com/2011/02/niks-lil-baby-po t-pies.html
http://bariatricfoodie.blogspot.com/2011/02/niks-lil-baby-po t-pies.html
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
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