Talk about a makeover!!

ChicPotPie43lg wm

CHICKEN POT PIE IN CREPES

So beautiful!   Homey-old-fashioned gets updated and elegant in this dish.

I’ve taken my family-favorite casserole and removed the carby crust – kept the gorgeous filling and simply rolled it in my higher-protein-lower-carb crepes.

You can’t go wrong with this.  Even if you didn’t tackle the crepe making and just ate the filling – it’s still great!

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Crepes:

4 eggs

1/2 cup ricotta

4 tablespoons flour

Pinch of salt

3 tablespoons milk

.

In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes.

Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.

(These can be impossible to flip and they don’t need to be, so don’t try if you don’t want to.  I do sometimes to get the same color on each side, but they are done when it’s dry on the top.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.

Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.

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Filling:

3 tablespoons butter

1/4 cup diced onion

1/4 cup finely diced celery

1/2 cup finely diced, or shredded carrots

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon sage

3/4 teaspoon thyme

1 teaspoon Splenda/sugar (brings out the flavors, yes it does!)

Dash grated fresh nutmeg

3/4 cup chicken broth

3/4 cup ff half & half

1 cup frozen peas, thawed

2 cups diced or shredded, cooked chicken

.

Melt butter over medium-low heat. Add onion, celery, and carrots, and slowly cook until soft, about 5-7 minutes. Stir in flour and cook for one minute. Add salt, pepper, sage, thyme, Splenda, and nutmeg. Whisk in chicken broth and cream. Cook until bubbly and boil for one minute, stirring constantly. Remove from heat and stir in peas and chicken. Cook for one minute to heat through. Makes twelve 1-crepe servings.

Per Weight loss surgery-size serving: 150 Cal; 13 g Protein; 7 g Tot Fat; 8 g Carb; 1 g Fiber; 1 g Sugar; 290 mg Sodium

A normal sized serving would be doubled.

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25 Comments Add yours

  1. ABowlOfMush says:

    Weirdly interesting and looks amazingly appetizing! Yum!

  2. Melissa says:

    This looks absolutley delicious! I can’t wait to try it. Thanks for the recipe!

  3. TakeTheCake says:

    First hand experience.. this one..well, hehe.. it ‘TakesTheCake’! And, it is looking especially inviting today, its cold and drab and raining outside. I’m thinking I’d like to cozy up next to a special someone and enjoy it tonight on a tray in front of a cracklin fire!

  4. jasmine says:

    pure genius

  5. tinamarie says:

    I made these the other night and they were amazzing!!!

  6. Cara says:

    Hi Linda, I just discovered your blog and I’m so happy I did. I focus on higher protein, lower-carb cooking as well. This recipe looks great and I plan to try it soon! Thanks!

  7. Wow, this is a smashing idea!

  8. gaga says:

    How creative and beautiful. Tasty too!

  9. Amy says:

    This was absolutely amazing!!! I loved the texture of the crepes and the chicken pot pie filling was perfect! How incredible that it’s relatively low-carb!! Thanks for posting!

  10. pinkstix says:

    I had it tonight, and wowza, it was good and i was very full .. only had one!!! YUMMM. Thanks!

  11. Jeanie Batts says:

    Looks great- gonna try it this week-end!

    1. Jeanie Batts says:

      My husband and I loved these! I made 1/2 the recipe and we still have plenty left over for tomorrow. Absolutely delicious!

      1. Linda says:

        Thanks for the great review, Jeanie! I’m glad everyone loved it. It’s such comfort food!

  12. Lynette Harrell says:

    Made this tonight, and since I am currently (Per my nutritionist) grain free, I used almond flour. The texture and flavor were amazing! My hubby, teenage boy, and our guests all loved it.

    1. Linda says:

      I NEVER would have thought the almond flour would work in this! So glad to hear that it did and you and your family loved it. Thank you for sharing!

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