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Potato Topped Chicken Pot Pie


A chicken and dumplings variation that is topped with mashed potatoes. As previously mentioned, make sure you read the label when you buy instant mashed potato flakes. Some brands contain large amounts of sodium, especially those that require only hot water. The figures included here assume 8 servings of mashed potatoes, prepared according to package directions with unsalted margarine and skim milk.

1 Chicken
1 cn Low Sodium Chicken Broth
2/3 c Flour
1 c Water
1 Onion,Coarsely Chopped
8 Carrot,Sliced
6 oz Frozen Peas
1 T Parsley
1 t Thyme
6 c Mashed Potatoes

Place chicken and broth in a slow cooker or Dutch oven and cook until chicken is done. Remove chicken from broth, debone and chop coarsely. Strain fat from broth and add enough water to make 5 cups. Return broth to oven proof Dutch oven. Add onions, carrots and peas and cook until carrots are tender. Add flour to water in a jar with a tight fitting lid. Shake until dissolved. Add to broth and cook until thickened. Stir in chicken. Prepare mashed potatoes and drop onto top of chicken mixture. Place under broiler until potatoes start to brown.

Yield: 8 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 358
Calories from Fat 34

% Daily Values *

Total Fat 4 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 1 gr
Cholesterol 70 mg
Sodium 191 mg
Potassium 1045 mg
Carbohydrates 53 gr
  Dietary Fiber 7.6gr
Protein 28 gr
6%
5%
 
 
23%
8%
26%
18%
30%
 

Vitamin A
Vitamin C
Calcium
Iron
108%
77%
6%
16%

* Percent Daily Values are based on
a 2000 calorie diet

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