With only 4 grams of carbs per serving, this crustless chicken pot pie makes a wonderful comfort food!Ingredients
3 tbsp olive oil
1 1/2 lb boneless skinless chicken breast halves — cut into 1" - 25mm p
2 garlic cloves — minced
1/4 tsp salt
1/4 tsp black pepper
1 tbsp dry white wine
1 1/2 cups chicken stock — or water
2 celery stalks — chopped
1 green bell pepper — chopped
1 cup shredded cheddar cheese
Heat olive oil in a large skillet over high heat.
add chicken pieces and brown.
Add garlic, saute until garlic is limp, about 3 mins.
Sprinkle with salt and pepper.
Cook 1 min. then add wine and chicken stock (or water).
Cover and simmer, stirring occasionally until chicken is tender and cooked through, approx. 20 mins.
Preheat oven to 425°F-220°C .
Blanch celery and green peppers, drain and discard liquid.
When chicken is done, drain off liquid, reserving 1/2 cup.
Combine chicken, reserved chicken liquid and vegetables.
Pour into pie pan, sprinkle with cheddar cheese and bake for 20 mins.
- Servings 4
- 22g (48.9% calories from fat)
- Dietary Fiber
- 0 Grain(Starch)
- 6 1/2 Lean Meat
- 1/2 Vegetable
- 3 1/2 Fat