Atkins Chicken Recipes

Ingredients:

1 recipe Atkins pie crust dough, rolled out, to a 10'
1 1/2 lb chicken breasts, bnls, sknls, 1 1/2' pieces
2/3 cup chicken broth
1 small onion, chopped
1 carrot, thinly sliced
2 stalk celery, thinly sliced
1/2 tsp fennel seeds, crushed
1/2 cup heavy cream
2 tbsp thickenthin not/starch
2 tbsp parsley, chopped
salt and pepper

Instructions:

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.

1. 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.

2. 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.

3. Spoon chicken mixture into a 9' 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.

Prep time: 15 minutes

Bake/Cook time: 40 minutes

Carbohydrates: 12.5 grams Net Carbs: 6 grams Fiber: 6.5 grams

Protein: 39 grams

Fat: 37 grams

Calories: 605

Servings: 4