- 3 ounces Boneless skinless chicken thigh
- 50 grams Carrots
- 50 grams Onion
- 50 grams Celery
- 70 grams Potatoes
- 28 grams Frozen peas
- 2 large Garlic cloves minced
- 1/2 tsp Season salt
- 1/2 cup Water
I used small potatoes with skin, but you can use whatever potatoes you have just make sure to cut them similar size to the other ingredients.
1- Cut the carrots, onion, celery, potatoes and chicken in small pieces .
Is important to try to cut all the ingredients close to same size in order to cook evenly.
2- Mix all ingredients together in a medium size pan with 1/2 cup water .
3- Cover pan completely with the lid and cook for 6 minutes on high heat setting on medium burner. Every 2 minutes keep mixing it up.
4- After 6 minutes are done add the thickening mixture.
5- Mix well and continue cooking for another 2 minutes.
6- Pour all the ingredients in a baking pan as shown in the second picture below. My baking pan is 7.5 inch in diameter.
Suggestion: As you wait for the vegetables to cook prepare the thickening sauce
- 2 tsp Corn starch
- 1 tsp Oregano
- 1 tsp Parsley
- 9 Tbsp Water
1- Dissolve completely the corn starch in cold water .
2- Add the thickening mixture to the vegetables, mix well.
- 20 grams Pancake mix
- 3 Tbsp Water
1-Dissolve completely in cold water the pancake mix .
2-Pour the pancake mix over the other cooked ingredients as shown in the third picture.
Bake in 350 degrees oven for 40 minutes.
Calories: Chicken 120, carrots 20, onion 21, celery 6, peas 28, potatoes 70, corn starch 20, pancake mix 72 = 357 Calories
As a side point: Since I wanted my calories below 400 calories I made the pancake mix not so thick. I suggest that the first time you make the dish follow my directions.
Other times, if you want the chicken pot pie more hearty just add more pancake mix. Just make sure to count the extra calories.