Skillet Chicken Potpie for Phase 1

HCG Injections

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.


  • 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. 


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