NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup chopped Carrots (50g)

1/3 cup Green Peas (50g)

1/3 cup chopped Celery (40g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 Tbsp Whole Wheat Flour (for sauce, 8g)

1 tsp Olive Oil (5g)

1/4 cup Whole Wheat Flour (for crust, 30g)

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and your favorite herbs (such as thyme or rosemary).

• 3

  In a medium pan, heat the olive oil over medium heat and sauté the chicken until lightly browned, about 5-6 minutes. Remove and set aside.

• 4

  In the same pan, add the chopped carrots, peas, and celery. Sauté for about 3-4 minutes until they begin to soften.

• 5

  Sprinkle in the tablespoon of whole wheat flour and stir well to coat the vegetables, cooking for another minute.

• 6

  Pour in the low-sodium chicken broth and mix in the Greek yogurt to create a light, creamy sauce. Return the chicken to the pan and simmer for 3 minutes until the sauce slightly thickens.

• 7

  Transfer the chicken and vegetable mixture into an ovenproof ramekin or small baking dish.

• 8

  For the crust topping, combine the 1/4 cup whole wheat flour with a few tablespoons of water and a pinch of salt to form a loose dough. Roll it out between two sheets of parchment paper until thin, then cut a piece just large enough to cover the top of your dish.

• 9

  Place the dough over the filling and bake in the preheated oven for 15-18 minutes until the crust is lightly golden and the filling is bubbly.

• 10

  Allow the pot pie to cool slightly before serving.