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.n

Ingredients: 

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• 1 pound cooked and shredded chicken 

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• 2 cups of low-sodium chicken broth

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• 2 tablespoons of all-purpose flour

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• 1 tablespoon of olive oil

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• 1 cup chopped onion

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• 8 ounces of sliced cremini mushrooms

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• 6 cloves of minced garlic

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• 1 ½ cups frozen carrots and peas 

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• 1 tablespoon chopped fresh sage

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• ½ teaspoon of salt

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• 1 tablespoon of fresh thyme leaves for garnish

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• ½ teaspoon ground pepper

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• One 7-ounce prepared pie crust

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• 1 lightly beaten egg white

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Cooking Instructions:

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

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• Heat oil in a cast-iron or oven-safe nonstick skillet over medium heat. Add the mushrooms and cook until golden brown.

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• Reduced the heat to medium and add the garlic, and onion, cook for 6 minutes and stir in the remaining cup broth. 

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• Stir in the reserved broth flour mixture, peas and carrots, sage, thyme, salt, and pepper.

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• Bring to a boil while stirring constantly and reduce heat and cook until the vegetables are tender.

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• Remove from heat and add the chicken while stirring. 

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• Lay the pie crust over the chicken mixture and fold the edges as needed. 

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• Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

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• Bake until the crust is golden and the filling is bubbly before serving. Garnish it with some thyme spring. 

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