Low Fat Herb & Lemon Roast Chicken Pie Recipe

Ingredients

1 cup diced onions

2 cups diced fennel

1 cup chopped mushrooms

2 teaspoons olive oil

1 tablespoon all-purpose flour

3/4 cup lemon & herb chicken gravy

3/4 cup reduced-sodium chicken broth

2 cups cubed cooked chicken

2 cups frozen baby peas

salt and pepper, to taste

4 cups mashed potatoes

2 tablespoons parmesan cheese

Method

In a large skillet, sauté 1 cup diced onions, 2 cups diced fennel and 1 cup chopped mushrooms in 2 teaspoons olive oil until tender.

Stir in 1 tablespoon all- purpose flour.

Add 3/4 cup leftover gravy and 3/4 cup reduced sodium chicken broth; cook, stirring, until thickened.

Stir in 2 cups cubed cooked chicken and 2 cups frozen baby peas.

Season with salt and pepper to taste.

Pour into a 3-quart baking dish.

Top with 4 cups mashed potatoes and sprinkle with 2 tablespoons Parmesan cheese.

Bake in a 400°F oven for 30 minutes, or until top is golden brown.

MAKES 6 SERVINGS.

410 calories per serving; 33 grams protein; 11 grams fat (2.

9 grams saturated fat); 46 grams carbohydrate; 1,120 mg sodium; 81 mg cholesterol; 4 grams fiber.

Cooks Comments and Tips