Chicken Pot Pie - No Cholesterol & Extremely Low in Fat & Recipe

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Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &amp
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Ingredients
15
Count
Nutrition
1621
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup carrot , chopped however small you like them
  • 1 1/4 cups textured vegetable protein , aka tvp- unflavored chunks
  • 1 1/4 cups chicken broth
  • 1/2 tbsp safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk (of your choice)
  • 2 -9 inches pie crusts , double world's easiest pie crust - vegan but with only 1/2 of the sugar. do not forget the oj

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C.).
  2. In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
  3. In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
  4. While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
  5. Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
  6. Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
  7. Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
  8. Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
  9. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1621.4 Kcal (6788 kJ)
Calories from fat 767.44 Kcal
% Daily Value*
Total Fat 85.27g 131%
Cholesterol 0.82mg 0%
Sodium 2327.21mg 97%
Potassium 2355.51mg 50%
Total Carbs 160.28g 53%
Sugars 21.17g 85%
Dietary Fiber 24.96g 100%
Protein 55.62g 111%
Vitamin C 22.1mg 37%
Vitamin A 0.3mg 11%
Iron 8.8mg 49%
Calcium 294.3mg 29%
Amount Per 100 g
Calories 241.42 Kcal (1011 kJ)
Calories from fat 114.27 Kcal
% Daily Value*
Total Fat 12.7g 131%
Cholesterol 0.12mg 0%
Sodium 346.52mg 97%
Potassium 350.73mg 50%
Total Carbs 23.87g 53%
Sugars 3.15g 85%
Dietary Fiber 3.72g 100%
Protein 8.28g 111%
Vitamin C 3.3mg 37%
Iron 1.3mg 49%
Calcium 43.8mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.7
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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