Low Fat Homemade Chicken Pastry
Discover comfort food made healthier with this **Low Fat Homemade Chicken Pastry** recipe, a lighter spin on the classic Southern favorite. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and onion, and fluffy pastry dough enriched with low-fat buttermilk and olive oil, this dish delivers indulgent flavor without the guilt. Simmered in a savory, low-sodium chicken broth seasoned with black pepper and thyme, every bite is warm, wholesome, and satisfying. Perfect for a cozy family dinner, this healthier chicken and pastry recipe is easy to prepare in about an hour and serves up to four. Whether you're craving a comforting meal or looking to lighten up a traditional favorite, this dish is a must-try!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup low-fat buttermilk
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried thyme
Instructions
Step 1: In a large pot, add the chicken breast and pour in the chicken broth. Bring to a simmer over medium heat. Cook for about 15 minutes or until the chicken is cooked through.
Step 2: Remove the chicken from the pot and shred it with two forks. Set aside.
Step 3: Add the diced carrots, celery, and chopped onion to the broth. Simmer for 10 minutes or until the vegetables are tender.
Step 4: In a mixing bowl, combine the flour, baking powder, and salt. Mix well.
Step 5: In a small bowl, whisk together the low-fat buttermilk and olive oil.
Step 6: Gradually add the wet ingredients to the dry ingredients, stirring gently with a fork until a dough forms.
Step 7: On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut into 2-inch strips or squares.
Step 8: Return the shredded chicken to the pot and add black pepper and dried thyme. Stir well.
Step 9: Carefully drop the dough pieces into the simmering broth. Simmer for an additional 15 minutes. The dough should be cooked and tender.
Step 10: Serve hot, ensuring each serving has an equal portion of chicken, vegetables, and dough.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 27.0 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
