Best 2 Reduced Fat Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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!

Here are our top 2 tried and tested recipes!

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

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

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.

Related Topics