Made a new recipe last week and it was DELISH so had to share.
(this pot pie recipe is much lighter than your standard version!)
Add a tossed salad or some steamed veggies to complete this hearty meal.
Chicken Pot Pie (made with Greek yogurt)
1 cup Greek yogurt, plain
1 small onion, finely chopped
2 Tbsp butter
1/4 c all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic
1 cup chicken broth
2 cups shredded chicken (I shredded a no salt rotisserie chicken from the deli to save on time)
1-1.5 cups frozen veggies
Premade pie crust in refrigerated section (2 sides)
1 egg, beaten
Preheat oven to 375 degrees.
1. Saute onions in butter for a few minutes until cooked through. Add flour and combine.
2. In a bowl stir together the yogurt, broth and chicken. Add in seasonings, onion mixture, and frozen veggies.
3. Place 1 side of pie crust down in pie pan, add mixture on top and cover with the second crust. Pinch sides so both sides are sealed together.
4. Cut a few lines on top for the pot pie to breathe. Lightly coat the top layer with beaten egg so top crust browns.
5. Bake for 45 minutes, turning 1 time in the oven. Let stand while you prep salad and any side items. (We added some mashed potatoes for our side last night.)
I’m talking the best tasting pot pie I’ve made with a TON less fat than usual. Makes for a great Sunday meal with the family!
Let me know how you like!
Grilled Cuban Pork Chops
2 Tablespoons grated lime peel
1 Tablespoon cumin seed
1 Tablespoon cracked black pepper
1/2 teaspoon salt
2 Tablespoons olive or vegetable oil
1 clove garlic, finely chopped
4 boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)
1. Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
2. Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.
Serve with rice or baked potato, roasted broccoli.
In good health,
Kelly Devine Rickert MS RDN CSSD LDN