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Ingredientes
- 4 Portobello mushroom caps (about 4 oz each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt, plus more to taste
- 4 teaspoons prepared basil pesto
- fat 14 g (3.5 g saturated)
- carbs 7 g
- fiber 2 g
- protein 20 g
- Dinner
- Chicken Potpie
- From EatingWell: Fall 2004 issue
- Serves 6
- Prep Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Ingredients:
- Filling
- 3 teaspoons canola oil, divided
- 1 cup frozen pearl onions, thawed
- 1 cup peeled baby carrots
- 10 ounces Cremini mushrooms, halved
- 2 1/2 cups reduced-sodium chicken broth, divided
- 1/4 cup cornstarch
- 2 1/2 cups diced cooked chicken, or turkey
- 1 cup frozen peas, thawed
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Biscuit topping
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 1/2 tablespoons cold butter, cut into small pieces
- 1 cup nonfat buttermilk, (see Tip)
- 1 tablespoon canola oil
View Full Recipe at This Mama Cooks!
