Chicken Pot Pie

Chicken Pot Pie

Category: Lunch
Serves 6

Prep Time: 15 minutes
Cook Time: 50 minute


  • 8 Servings Atkins Cuisine Pie Crust (1 recipe)
  • 1 1/2 Pounds boneless chicken breasts halves, cut into 1 1/2-inch pieces
  • 2/3 Cup chicken broth
  • 1 small yellow onion, chopped (1/2 cup)
  • 1 carrot, thinly sliced (1/2 cup)
  • 2 celery stalks, thinly sliced (3/4 cup)
  • 1/2 Teaspoon fennel seeds crushed
  • 1/2 Cup heavy cream
  • 2 Tablespoons Thick-It-Up
  • 2 Tablespoons fresh parsley, chopped


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Spoon chicken mixture into a 9-inch diameter dish pie plate. Lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim.
  5. Bake 25 to 30 minutes, until crust is golden and baked through (Cover edges of dough with aluminum foil if browning too quickly).  Makes 6 servings.

Nutritional Information per serving

  • Net Carbs: 11.6 grams
  • Fiber:3 grams
  • Protein:35.5 grams
  • Fat:27.5 grams
  • Calorie: 447



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