Low Carb Pies Recipes

Ingredients:

1 recipe atkins pie crust dough, rolled to 10
1 circle
1 1/2 lb boneless skinless chicken breast ha, cut 1 1/2 piece
2/3 cup chicken broth
1 small onion, chopped
1 carrot, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp crushed fennel seeds
1/2 cup heavy cream
2 tbsp thickenthin not/starch
2 tbsp chopped fresh parsley
1 salt, to taste
1 freshly-ground black pepper, to taste

Instructions:

Place chicken, broth, onion, carrot, celery, and fennel seeds in a medium
saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until
chicken is cooked through and vegetables are tender.

Strain stock into a small saucepan. Mix in cream; bring to a boil. Stir
in thickener; cook 2 minutes until mixture thickens. Pour sauce over
chicken and vegetables; stir to coat. Mix in parsley. Season to taste
with salt and pepper.

Spoon chicken mixture into a 9-inch deep-dish pie plate. Lay dough over
filling; press down edges with tines of a fork to adhere to pie plate rim.
Bake 20 minutes, until crust is golden and baked through. (Cover edges of
dough with aluminum foil if browning too quickly.)

Pie may be made ahead and frozen. Add an extra 10 minutes to baking time.

This recipe yields 4 servings.

Carbohydrates: 12.5 grams
Net Carbs: 6 grams
Fiber: 6.5 grams
Protein: 39 grams
Fat: 37 grams
Calories: 605

Description:
"Enjoy this favorite once again -- Atkins pie crust makes it perfectly
"legal." For beef pot pie, substitute 3 cups of beef stew for the
chicken filling."

Servings: 4