REDUCED-FAT CHICKEN POT PIE
Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
- In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
- Bake uncovered about 30 minutes or until golden brown.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
HEALTHY CHICKEN POT PIE
Healthy Chicken Pot Pie. Just 380 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flaky crust.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
- Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 380 kcal, Carbohydrate 41 g, Protein 8 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 12 mg, Fiber 4 g, Sugar 5 g
VERY LOW FAT CHICKEN POT PIE
I searched high and low and could not find a recipe that came in under 10gr fat per serving so I put together something of my own, which I immediately fed to my two favourite 'guinea pigs' who enjoyed it! Success
Provided by ComoxFoodie
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 400F.
- Saute your vegetables in a large skillet until tender.
- Add chopped up chicken and cook about 5 minutes.
- Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
- Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
- Pour into a casserole dish and set aside.
- Put the flour in a bowl, add in green onions.
- Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
- Carefully spoon over top of the filling in the casserole dish.
- Bake approx 20 minutes or until nice and brown.
CHICKEN POT PIE - REDUCED FAT
I had a craving for chicken potpie, but since I am on a diet I had to change it up a bit. Turned out really great! 430 calories 13 grams of fat 35 grams carbs 38 grams protein
Provided by deinemuse
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 400°F
- Dice the chicken into small cubes and pan fry them with some cooking spray.
- Add soup with 1/2 can water.
- Add mixed vegetables.
- Cook down mixture on medium heat for 5-10 minutes.
- In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
- Add mixture from frying pan.
- Cover top with other half of crescent roll.
- Cook for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 245.2, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 108.2, Carbohydrate 10.5, Fiber 3.1, Protein 26.3
LOW FAT CHICKEN POT PIE
I believe I found this recipe on msn. I usually put the mix into a casserole dish and make it like a whole pie instead of separate servings, but it's good either way.
Provided by Pamplemoussee
Categories Savory Pies
Time 35m
Yield 5 ramekins, 5-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
- Lightly coat 5 (6 oz) ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits) and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
- Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 241.9, Fat 7.6, SaturatedFat 2.1, Cholesterol 2.9, Sodium 1096.2, Carbohydrate 37.3, Fiber 3.4, Sugar 6.2, Protein 7.5
WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE
Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.
Provided by SF_n8ive
Categories Pot Pie
Time 1h30m
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
- Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
- For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
- Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
- Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
- Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
- Let pies cool for 10 minutes before serving.
Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9
HEALTHIER CHICKEN POT PIE IX
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 26.8 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 4.8 g, Sodium 712.4 mg, Sugar 3.8 g
CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &
Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy
Provided by Chef C.S.
Categories Pot Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C.).
- In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
- In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
- While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
- Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
- Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
- Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
- Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 1.1, Cholesterol 2.9, Sodium 496.1, Carbohydrate 12.6, Fiber 1.8, Sugar 2.4, Protein 4.6
LOW FAT CHICKEN POT PIE
Make and share this Low Fat Chicken Pot Pie recipe from Food.com.
Provided by NovaLee
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a pan combine broth carrots potato parsnip and 1/4 t salt bring to boil then simmer and cover cook until vegies are tender about 5 minutes add onions peas and chicken boil and then simmer again cover cook about 5 minutes untill chicken is cooked In another pan combine the milk flour sage pepper and remaining salt stir to blend bring to boil then simmer cook until thickened like heavy cream about 2 minutes stir in the chicken mixture cook 1 minute longer Place chicken mixture into a 9 inch deep dish pie pan layer the phyllo sheets on top overlapping the sheets from left to right then up and down making sure all chicken mixture is covered tucking in the edges lightly spray each sheet with nonstick cooking spray with knife cut a 3-inch x in the middle of the pie pull back the corners spray the corners Bake 375 for 15 minutes or until hot and dough is crisp and light brown.
LOWER FAT CHICKEN POT PIE WITH PHYLLO
This is my adaptation of Recipe #190850. The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below. I calculated my recipe to be around 400 calories per serving...
Provided by yogiclarebear
Categories Savory Pies
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
- Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
- In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
- Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
- Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
- Stir in chicken, parsley, and sage. Remove from heat and keep warm.
- Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
- Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
- Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.
Nutrition Facts : Calories 344.9, Fat 7.1, SaturatedFat 1.8, Cholesterol 51.4, Sodium 849.5, Carbohydrate 46, Fiber 7.9, Sugar 4.9, Protein 26.1
More about "reduced fat chicken pot pie recipes"
THE BEST HEALTHY CHICKEN POT PIE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (35)Calories 362 per servingCategory Chicken, Comfort Food, Dairy Free, Dinner
- For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
- If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
- In a large pot, add 1/2 tablespoon olive oil and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
- Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
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