From time to time everyone has a craving for something like chicken pot pie. And the great thing is that whenever you feel like having a food that is considered not neccessarily healthy, you can
always turn it into diet-friendly meal.
Let`s take chicken pot pie. Ditch corn (which is caloric and not very nutritious, I used because I had it but I do not reccommend, unless you really really like it!) and add some color, and importantly nutritions, with spinach! Instead nasty white flour crust, either a) use mashed sweet potatoes, b) make it crustless or c) as me, use banana-oat crust (it was delicious!). Moreover, find cream with lowest fat content (here in Switzerland I can easily find Rama Cremefine 7%).
Here are the ingredients! Some of them I used up to my feeling, so I do not write the exact amounts. Adjust to your taste :-)
Ingredients:
1 big chicken breast
3 big carrots
few mushrooms
frozen peas
frozen spinach
1 big onion
1 garlic clove
olive oil
0,5 cup white wine
low fat cream
1 vegetable stock cube
1,5 tbsp Maizena (corn starch or potato starch)
and banana-oat crust, just like
here.
Let`s get cooking!
Chop onion and garlic, wash and cut chicken in small pieces. Heat olive oil in a big pot and cook them on medium to high heat until garlic and onion are soft and chicken cooked and browned. Chop carrots in thin half-slices and mushrooms in slices and add to the vegetables together with peas and spinach (up to you how much you want them). Add white wine, cook a on medium heat until it evaporates. Add 1,5 cup of water and vegetable stock cube (depends on how much veggies you have cooking). Boil without covering until most of liquids evaporates and all veggies are done. If neccessary add more water and wait until most of it evaporates. In the meantime, mix Maizena with 1-1,5 cup of low-fat cream in room temperature and set aside. When veggies are ready, turn down the heat, take 2-3 spoons of liquids (stock) from vegetables and mix with Maizena-cream mixture. Add it to the vegetables, heating it stir gently until liquids thicken. Now only baking left!
Prepare banana-oat crust adding some more water and roll it until it is thick and big enough to cover your ovenproof dish. Place the vegetables in ovenproof dish and cover with the crust. Smear cream leftovers mixed with water over it so it does not dry too much while baking. Take a fork or knife and make holes in the crust. Bake in 220C pre-heated oven around 10-15 minutes.
I`m jealous if you are going to eat it now! Could I have some..? :-)