Crustless Chicken Pot Pie - 33g Carbs, 7g Fiber

Crustless Chicken Pot Pie
Found at: www.everydayhealth.com
Servings: 4
Contains Wheat/Gluten Good for Leftovers
Heart-Healthy
Diabetes-Friendly
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
1 medium sweet potato
1/2 Tbsp canola oil
1/2 medium white onion
1 stalk celery
1 medium carrot
1 whole bay leaf
Pepper, black ground
1/2 tsp poultry seasoning
1 1/2 Tbsp whole-wheat flour
3 cups reduced-sodium chicken broth
1/2 lb chicken, breast, boneless, skinless
1/2 lb asparagus
2 Tbsp tarragon, fresh
4 slices bread, whole-wheat, no-salt-added
3 Tbsp margarine with plant sterols

1. Briefly heat canola oil in a large, deep skillet or medium soup pot over medium high-heat. Add sweet potatoes, onion, celery and carrots. Add bay leaf, pepper and poultry seasoning. Cook 5-6 minutes to soften vegetables.
2. Gradually stir in flour and cook another minute. Whisk in 1/2 cup broth and cook one minute more. Add the remaining broth; cover and bring mixture to a quick boil.
3. Add chicken and cook five minutes. Add asparagus, cover and cook three minutes more.
4. Remove from heat and sprinkle with tarragon.
5. Toast whole grain bread, and spread lightly with plant sterol.
6. Ladle mixture into four bowls. Serve with toast. Enjoy.

Servings: 4
Nutrition per Serving: 343 Calories, 12g Total Fat, 2g Saturated Fat, 36mg Cholesterol, 222mg Sodium, 33g Carbs, 7g Dietary Fiber, 23g Protein
Carb Choices: 1 1/2