Chicken Pot Pie and a Yummy Chocolate Cake!

So I made this the other night for dinner.  Pretty tasty and good for you.  Went over very well with a little ketchup for the baby.  The Chocolate cake if for my mother in law's 60th birthday.  One is point friendly and the cake well....  lets just say it's a rare treat!

Chicken Pot Pie

1 lb. chicken breast, uncooked, boneless, skinless

2 cup water

1/2 cup wine, dry white

2 cube chicken bullion

2 medium carrots, chopped (I used 3)

1 cup frozen green peas

2 tsp olive oil

1 medium onion, chopped

3 Tbsp all-purpose flour

5 oz fat-free evaporated milk

15 1/4 oz can of white corn, drained

6 sheets of phyllo dough


Place chicken,water, wine, and boullion in a medium pan.  Bring to a boil, lower heat and cook gently, uncovered for 15 minutes.  Remove from heat and allow to cool.  Set aside one cup of broth and chop chicken into chunks. 

Preheat oven to 400 degrees Farienheit.  Coast a deep 8-inch pie dish with cooking spray.

Microwave carrots and peas for 2 minutes.  Drain.  Heat oil in a medium nonstick pan, add onions and cook until soft.  Stir in flour and cook over low heat for 2 minutes.

Remove pan from heat and stir in milk and reserve broth.  Return to heat and cook, stirring, until mixture boils and thickens.  Add carrots, peas, chicken and corn.

Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray.  Bake for 10 minutes.  Lower temperature to 350 degrees Farienheit and bake until golden brown.  About 20 minutes.

5 ww points.  6 Servings.


Chocolate Fudge Cake


For the Cake:

400g plain flour

250g golden caster sugar

100g light muscovado sugar

50g best quality cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

3 eggs

142 ml of sour cream

1 tablespoon vanilla

175g unsalted butter, melted and cooled

125ml of vegetable oil

300ml chilled water


For the Icing:

175g dark chocolate, minimum 70% cocoa solids

250g unsalted butter, softened

275g icing sugar, sifted

1 tablespoon vanilla.



Preheat the oven to 355 degrees Fahrenheit. 

Butter and flour two round cake tins or 1 9x13 cake tin.

In a large bowl mix together all the dry ingredients for the cake.  Mix together all the liquid ingredients in another bowl.  Mix the two together  until a nice smooth batter forms.  

Pour the batter evenly into the cake tins.  Bake for 50 minutes or until cake tester comes out clean.  Let cool for 15 minutes in their tins to prevent them from breaking up when you turn them out.  Turn out onto wire racks and let cool.

When the cakes are completely cool start the icing.  Melt the chocolate using either a double boiler or the microwave, watch it carefully in the microwave as it can burn!  

In another bowl combine the softened butter and the sifted icing sugar until it’s soft and creamy.  You will want to use a beater for this as it takes a while and is stiff to work with in the beginning.  After the sugar and better are combined add the vanilla and the chocolate and mix until well blended.  You are looking for it to be smooth and glossy. 

After that ice your cake and enjoy!  Serves about 10 and trust me you don’t even want to know the points!