Best 2 Reduced Fat Chicken Pot Pie Recipes

Reduced-fat chicken pot pie is a delicious and hearty dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a good source of protein, vegetables, and fiber. In this article, we'll share some of our favorite recipes for reduced-fat chicken pot pie, so you can find the perfect one to suit your taste. Whether you prefer a classic recipe or something more modern, we have you covered. So what are you waiting for? Get cooking!

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:

Use low-fat or fat-free milk and broth: This will help to reduce the overall fat content of the dish.
Choose lean chicken breasts or thighs: These cuts of chicken are lower in fat than dark meat.
Use a variety of vegetables: This will add flavor and nutrients to the dish.
Thicken the filling with cornstarch or flour: This will help to give the pie a creamy texture.
Use a reduced-fat or fat-free pie crust: This will help to reduce the overall fat content of the dish.
Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.

Conclusion:

Chicken pot pie is a classic comfort food that can be enjoyed by people of all ages. By following these tips, you can make a delicious and healthy version of this dish that is lower in fat and calories. So next time you're looking for a hearty and satisfying meal, give this reduced-fat chicken pot pie a try.