This is a kid friendly meal with a little character. It’s from one of my many Cooking Light cookbooks, which means it’s easy on your tush. It also happens to be very easy to prepare – interesting, kid friendly and easy, nice combo, right?
I use these cookbooks a lot and rarely find a recipe I dislike. Which would make you wonder why I’m not a skinny minny. Answer: I can’t keep my hands off of all my other cookbooks. Cookbooks don’t care about my weight, pant size, or self esteem. They’re catering to Mouth, and she has bad judgement.
Chicken In A “Pot” Pie
2 Tbsp. all-purpose flour
- 1 C 1% low-fat milk
- ½ C fat-free, less-sodium chicken broth
- ½ C dry white wine (or use an extra ½ C chicken broth if you’re a goodie-goodie)
- 1 Tbsp. olive oil
- 2/3 C chopped sweet onion
- 1 lb. skinless, boneless chicken breast, cut into bite size pieces
- 1 C sliced carrot1 C (1/8-inch-thik) slices zucchini
- ½ tsp. Salt
- ½ tsp. dried tarragon
- ½ tsp. black pepper
- 4 (4.5 oz) country or peasant rolls (I use the little sourdough rolls from Safeway)
Place flour in a small bowl; slowly add milk, stiring with a whisk to form a slurry. Add broth and white wine
Heat oil in a large saucepan over medium-high heat; add onion and chicken. Saute 2 minutes; stir in carrot and next 4 ingredients. Cover, reduce heat, and cook 4 minutes. Stire slurry into chcken mixture and bring to a boil. Cover, reduce heat, and simmer 10 mintues or until thick, stirring occasionally.
Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4 –inch-thinck shells. Yield: 4 servings