Herbed Chicken Pot Pie with Bacon - 29.6g Carbs, 3.5g Fiber
From: The Sprouted Kitchen VIA WebMD Recipe from Foodily.com
Sometimes the back-to-basics recipes are the ones that just hit the
spot. It's cooking that feeds the soul and brings back happy memories
of childhood and family. Like meatloaf and roast chicken and, of course
chicken pot pie.
1 pkg puff pastry
2 Tbsp butter (low sodium if available)
4 oz bacon, chopped fine
1 1/2 lbs chicken, chopped into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
5 celery stalks, chopped
1 cup frozen peas, thawed
1 quart homemade chicken stock / bone broth (can substitute with canned)
1 tsp fresh tarragon
2 Tbsp chopped fresh marjoram
1/4 cup fresh chopped parsley
Sea salt to taste
Freshly cracked black pepper to taste
1 bay leaf
Heat the butter in a pan until melted over medium-low in a cast iron
skillet or other oven-safe skillet. Add the chopped bacon and cook
until done. When the bacon is browned and crisp, add the chopped
onion and garlic and cook until translucent. Add the chopped chicken
and cook through. When the chicken is done, add the chopped carrots,
celery, and bay leaf. Increase the heat, and add chicken stock and
cook down until the stock is reduced to a gravy that smoothly envelopes
the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture
with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut
a few vents into the crust and bake in an oven preheated to 375 degrees
and cook until the crust is nicely browned. Allow the pie to cool for
5 to 10 minutes and serve with a fresh green salad and beets.
Servings: 8
Nutrition per Serving:
430 Calories, 19.1g Fat, 5g Saturated Fat, 89mg Cholesterol,
29.6g Carbs, 3.5g Fiber, 489mg Sodium, 34g Protein
