Chicken Pot Pie Reduced Fat Recipes

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CHICKEN POT PIE - REDUCED FAT



Chicken Pot Pie - Reduced Fat image

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

1 (8 ounce) can refrigerated reduced-fat crescent rolls
1 (10 ounce) frozen mixed vegetables
1 (8 ounce) can low-fat cream of chicken soup
1 lb chicken breast

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

CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &



Chicken Pot Pie - No Cholesterol & Extremely Low in Fat & image

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

1 cup carrot, chopped however small you like them
1 cup frozen peas
1 1/4 cups textured vegetable protein, aka TVP- unflavored chunks
1 1/4 cups chicken broth (or vegetable broth to rehydrate the TVP)
1/2 tablespoon safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly)
1/2 cup onion, chopped
1/2 cup celery, thinly sliced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth (or vegetable broth)
2/3 cup milk (of your choice)
2 teaspoons Egg Beaters egg substitute (used on top of each crust)
2 -9 inches pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ

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

REDUCED-FAT CHICKEN POT PIE



Reduced-Fat Chicken Pot Pie image

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

1 cup cut-up cooked chicken
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

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

FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE



Family Circle's Lean Chicken/Turkey Pot Pie image

From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!

Provided by Vitameatavegamin Gi

Categories     Savory Pies

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 17

4 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
1 (14 1/2 ounce) can fat-free chicken broth
1 1/2 cups 1% low-fat milk
2 medium red potatoes, cut into 1/2-inch pieces
1 1/2 cups baby carrots, quartered
1/2 lb green beans, chopped
2 tablespoons chopped parsley
1 teaspoon rubbed sage
4 sheets frozen phyllo dough, thawed
1/4 cup grated parmesan cheese

Steps:

  • Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
  • Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
  • Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
  • Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
  • Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
  • Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
  • Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 352.4, Fat 9, SaturatedFat 2.4, Cholesterol 79.4, Sodium 906.4, Carbohydrate 35.1, Fiber 4.3, Sugar 8.3, Protein 32.4

WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE



Weight Watchers Low-Fat Chicken Pot Pie image

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

1 cup whole wheat flour
2 tablespoons whole wheat flour
1/4 cup Earth Balance margarine
1/3 cup plain fat free Greek yogurt, plus
2 teaspoons plain fat free Greek yogurt
2 tablespoons whole wheat flour
3 cups reduced-fat chicken broth
1/2 cup carrot, diced
1/2 cup cremini mushroom, diced
1/4 cup white onions, diced or 1/4 cup yellow onion
2 cups frozen peas or 1 (16 ounce) bag frozen peas
2 -3 boneless skinless chicken breasts, cooked and diced
1 tablespoon salt
1/2 teaspoon black pepper

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

VERY LOW FAT CHICKEN POT PIE



Very Low Fat Chicken Pot Pie image

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

2 onions, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 red bell peppers, chopped
2 boneless skinless chicken breast halves, cut into small chunks
3 cups chicken stock
1 cup white wine
2 tablespoons cornstarch
1 teaspoon pepper
1 teaspoon salt
1 tablespoon thyme
1 tablespoon savory
1 bay leaf
1 tablespoon parsley
2 1/2 cups self rising flour
1 cup fat free egg substitute
1/2 cup skim milk
2 green onions, chopped

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.

LOW FAT CHICKEN POT PIE



Low Fat Chicken Pot Pie image

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

1 cup fat-free half-and-half
1 cup fat-free chicken broth
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
2 cups skinless chicken breasts, roasted, cut into bite-size pieces
1 (10 ounce) package frozen mixed vegetables, thawed
4 scallions, cut into 1/4-inch-thick rounds
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
cooking spray
1 (7 1/2 ounce) can refrigerated biscuits

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

HEALTHIER CHICKEN POT PIE IX



Healthier Chicken Pot Pie IX image

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

1 pound skinless, boneless chicken breast halves - cubed
1 ½ cups sliced carrots
1 cup frozen green peas
½ cup sliced celery
3 tablespoons butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup low-fat (1%) milk
¼ cup chopped Italian parsley
2 (9 inch) unbaked whole wheat pie crust

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

LOW FAT CHICKEN POT PIE



Low Fat Chicken Pot Pie image

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

1 cup reduced-sodium chicken broth, defatted
3 carrots, cut into chunks
1 potato, peeled and cut into chunks
1 parsnip, cut into chunks
1/2 teaspoon salt
1 cup frozen pearl onions
1 cup frozen peas
1 lb boneless skinless chicken, cut into chunks
1/2 cup evaporated skim milk
1/4 cup flour
1/2 teaspoon sage
1/4 teaspoon pepper
2 sheets phyllo dough, cut crosswise in half (17x11 inch)

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.

ROTISSERIE CHICKEN POT PIE



Rotisserie Chicken Pot Pie image

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Provided by Lynnette

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
salt and ground black pepper to taste
1 ¾ cups chicken broth
½ cup milk
1 (16 ounce) bag frozen mixed vegetables, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
  • Remove skin from rotisserie chicken and shred meat.
  • Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
  • Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

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