• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Wellness

@ Moraine Valley

  • Home
  • About
  • Blog Posts
    • Health
    • Exercise
    • Nutrition
    • Recipes
You are here: Home / Recipes / Chicken Pot Pie made with Greek Yogurt and Grilled Pork Chop recipe

Chicken Pot Pie made with Greek Yogurt and Grilled Pork Chop recipe

October 7, 2020 by Kelly Devine

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

Cuban Rub
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

Pork Chops
4 boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)

Directions
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

Filed Under: Recipes Tagged With: Dinner, recipes

Primary Sidebar

Recent Posts

  • Fish Tacos
  • Cucumber, Mango & Banana Smoothie
  • Spinach Pesto Penne
  • Healthy Holiday Apps!
  • Tips to Move More!

Archives

  • March 2023
  • February 2023
  • December 2022
  • October 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019

Categories

  • Exercise
  • Health
  • Holiday
  • Journal
  • Nutrition
  • Recipes
  • Snacks
  • Uncategorized
  • Wellness Screening

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Moraine Valley Community College Copyright © 2023