|
 |
||
|
|
|||
The Recipe Instructions |
|||
Ingredients
1 recipe Atkins Pie Crust dough, rolled to 10"
circle
1 1/2 lb boneless skinless chicken breast ha, cut 1 1/2" piece
2/3 cup chicken broth
1 small onion, chopped
1 carrot, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp crushed fennel seeds
1/2 cup heavy cream
2 tbsp ThickenThin Not/Starch
2 tbsp chopped fresh parsley
Salt, to taste
Freshly-ground black pepper, to taste
Directions
Place chicken, broth, onion, carrot, celery, and fennel seeds in a medium
saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until
chicken is cooked through and vegetables are tender.
Strain stock into a small saucepan. Mix in cream; bring to a boil. Stir
in thickener; cook 2 minutes until mixture thickens. Pour sauce over
chicken and vegetables; stir to coat. Mix in parsley. Season to taste
with salt and pepper.
Spoon chicken mixture into a 9-inch deep-dish pie plate. Lay dough over
filling; press down edges with tines of a fork to adhere to pie plate rim.
Bake 20 minutes, until crust is golden and baked through. (Cover edges of
dough with aluminum foil if browning too quickly.)
Pie may be made ahead and frozen. Add an extra 10 minutes to baking time.
This recipe yields 4 servings.
Carbohydrates: 12.5 grams
Net Carbs: 6 grams
Fiber: 6.5 grams
Protein: 39 grams
Fat: 37 grams
Calories: 605
Description:
"Enjoy this favorite once again -- Atkins pie crust makes it perfectly
"legal." For beef pot pie, substitute 3 cups of beef stew for the
chicken filling."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-09-2003 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 13g Fat (38.9%
calories from fat); 41g Protein; 6g Carbohydrate; 1g Dietary Fiber; 140mg
Cholesterol; 275mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Chicken Pot Pie Recipe brought to you by Diet Recipes To-Go
Weight loss dietsThe Glycaemic Index Diet The gi (or glycaemic index) nutrition and weightloss system is reliant on the gi (or glycaemic index), a list of types of food and an indicator of the rapidity with which the energy in the food type gets changed to glucose in your system. The believe is that slow acting foods (ie those with a low Gi number), keep you satiated for longer and help to eat less food without feeling you are missing out. It is also very beneficial for folk with diabetes, as the low GI types of food are useful in controlling increases in blood sugar secretion. The Atkins’ Diet First invented by doctor atkins in the 1960s, the popular atkins diet achieved most of its fame during the last few years. Although highly controversial, it enables weight reduction whilst allowing you to eat many foods that would not be part of a normal diet, eg meat and eggs. Unlike other diets, on the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carbohydrate/high protein, diet. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour. Unlike other diets, on the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and, as a result, poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil. The Atkins’ Diet Theory The 'science' behind the atkins diet is that even if our bodies use both fats and carbohydrates to transform into carbs, it is the carbs which are burned primarily. If we reduce your intake of carbs, we will consume the fat we have stored and we will lose weight. This theory is controversial, not all researchers agree and many believe it is often bad for your health. |