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
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
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.
WEIGHT WATCHERS CHICKEN POT PIE
Make and share this Weight Watchers Chicken Pot Pie recipe from Food.com.
Provided by cook5051
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Spray 8x8 casserole dish with cooking spray.
- Mix together veggies, chicken and soup. Pour into casserole dish.
- In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
- Bake for 30 minutes, or until crust is golden.
- 6 servings=4.5 points.
- 4 servings=6.5 points.
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
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CREAMY CHICKEN POT PIE | RECIPES | WW USA
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- Preheat oven to 400°F. In large pot, melt 1 tbsp butter over medium-high heat and add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl and set aside.
- Melt remaining 2 tsp butter in same pot over medium-high heat. Add celery, carrots, and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
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Cuisine American,CanadianCategory DinnerServings 6Total Time 1 hr
- Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
- In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
- Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
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- Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
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