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Low Fat Low Calorie Chicken Pot Pie Recipe

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Make Ahead LOW FAT Chicken Pot Pie Recipe Staying Close To Home
Make Ahead LOW FAT Chicken Pot Pie Recipe Staying Close To Home from stayingclosetohome.com

Description

Do you want to enjoy the classic comfort of a chicken pot pie without all the added fat and calories? This low fat, low calorie chicken pot pie recipe is the perfect solution. This delicious and healthy recipe combines chicken, vegetables, and a creamy sauce all topped with a light and flaky crust. It’s sure to become a family favorite!

Prep Time

This recipe takes about 45 minutes to prepare and assemble. You’ll need to allow some time for the chicken to cook and the vegetables to steam. You’ll also need to prepare the filling and the crust separately before assembling the pot pie.

Cook Time

The cook time for this recipe is about 25 minutes. The pot pie will need to bake in the oven until the crust is golden brown and the filling is bubbly. This should take approximately 25 minutes.

Ingredients

For the filling, you’ll need:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1 cup low-fat milk
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
For the crust, you’ll need:
  • 1 cup whole wheat flour
  • 1/2 cup cold butter, cubed
  • 2 tablespoons cold water

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. In a large bowl, combine the cooked chicken, corn, peas, and carrots.

3. In a separate bowl, whisk together the milk, flour, garlic powder, thyme, parsley, salt, and pepper.

4. Pour the milk mixture over the chicken and vegetables, and stir to combine.

5. Pour the filling into a 9-inch pie dish.

6. To make the crust, combine the flour and butter in a food processor. Pulse until the mixture resembles coarse crumbs.

7. Add the cold water, and pulse until the dough forms a ball.

8. Roll out the dough to form a 9-inch circle.

9. Place the dough over the filling and press down the edges to seal.

10. Bake in preheated oven for 25 minutes, or until the crust is golden brown and the filling is bubbly.

11. Allow to cool slightly before serving. Enjoy!

Equipment

This recipe requires the following equipment:

  • Large bowl
  • Whisk
  • 9-inch pie dish
  • Food processor
  • Rolling pin

Notes

Feel free to use other vegetables in this recipe, such as green beans, potatoes, or mushrooms. You can also add other herbs and spices to the filling, such as oregano, rosemary, or sage.

Nutrition: Per Serving

Calories: 377 | Fat: 12g | Carbohydrates: 37g | Protein: 25g | Fiber: 7g

Recipe Tips

For an even lighter version of this recipe, you can use low-fat or non-dairy milk. You can also substitute the butter in the crust for a low-fat margarine or olive oil. If you want to add some extra flavor, you can top the pot pie with some grated cheese before baking.

If you’re looking for a delicious and healthy chicken pot pie recipe, this low fat, low calorie version is sure to please. With a creamy filling and a light and flaky crust, this recipe is sure to become a family favorite. Enjoy!


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