Best 2 Chicken Pot Pie Reduced Fat Recipes

Chicken pot pie is not often thought of as a healthy or diet-friendly dish, but it is possible to make a reduced-fat version that is still hearty, creamy, and delicious. The key is to use lean chicken, low-fat milk, and whole-wheat or gluten-free pie crust. You can also add vegetables to the filling, such as carrots, celery, onions, and peas, to boost the nutritional value of the dish. With a few simple substitutions, you can enjoy a comforting bowl of chicken pot pie without the guilt.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

Tips:

For a richer filling, use a combination of light and dark meat chicken.
To save time, use a pre-made pie crust or puff pastry.
If you don't have any fresh vegetables on hand, use frozen or canned vegetables instead.
To make the pot pie even more flavorful, add a teaspoon of dried thyme or rosemary.
Serve the pot pie with a side of mashed potatoes or roasted vegetables.

Conclusion:

This chicken pot pie is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. Whether you like your pot pie with a thick or thin crust, with a lot of vegetables or just a few, this recipe is sure to please. So next time you're looking for a hearty and satisfying meal, give this chicken pot pie a try.