Skillet Chicken Potpie for Phase 1

During the loading phase, eat as much food as you can to ensure that your fat stores are ready for the fat-burning phase. The food choices on phase 1 of the HCG diet are not limited. But, it is highly recommended to eat fatty foods for 2 days. Try cooking a skillet chicken potpie. This recipe only contains 336 calories.

Ingredients: 

• 1 pound cooked and shredded chicken 
• 2 cups of low-sodium chicken broth
• 2 tablespoons of all-purpose flour
• 1 tablespoon of olive oil
• 1 cup chopped onion
• 8 ounces of sliced cremini mushrooms
• 6 cloves of minced garlic
• 1 ½ cups frozen carrots and peas 
• 1 tablespoon chopped fresh sage
• ½ teaspoon of salt
• 1 tablespoon of fresh thyme leaves for garnish
• ½ teaspoon ground pepper
• One 7-ounce prepared pie crust
• 1 lightly beaten egg white

Cooking Instructions:

• Preheat oven to 425 degrees F. Whisk 1 and ½ cups of broth and flour in a medium bowl and set aside

• Heat oil in a cast-iron or oven-safe nonstick skillet over medium heat. Add the mushrooms and cook until golden brown.
• Reduced the heat to medium and add the garlic, and onion, cook for 6 minutes and stir in the remaining cup broth. 
• Stir in the reserved broth flour mixture, peas and carrots, sage, thyme, salt, and pepper.
• Bring to a boil while stirring constantly and reduce heat and cook until the vegetables are tender.
• Remove from heat and add the chicken while stirring. 
• Lay the pie crust over the chicken mixture and fold the edges as needed. 
• Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
• Bake until the crust is golden and the filling is bubbly before serving. Garnish it with some thyme spring.