Homemade Chicken Pot Pie With Herbed Gravy Recipe - Food.com (2024)

• 2 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 2 medium carrots
• 2 cups broccoli florets, cut into small bite-size pieces
• 4 tablespoons butter
• 3 tablespoons onions, finely chopped
• ¹⁄₂ fresh garlic clove, chopped
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3 ¹⁄₂ tablespoons flour
• ¹⁄₂ cup nonfat milk
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon pepper
• ¹⁄₄ cup fat-free half-and-half
• ³⁄₄ teaspoon dried rosemary, crushed
• 1 refrigerated pie crust (Pillsbury)
• 2 tablespoons Egg Beaters egg substitute (or 1 egg, whisked)

directions

• Slice carrots into thin discs, boil in water until soft.
• Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside.
• Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink.
• Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up.
• To make gravy, saute onion and garlic in butter. Add flour, stir to mix well.
• Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.
• Remove from heat, add rosemary and fat free half and half.
• Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust.
• Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.