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Low Fat Chicken Pot Pie Recipe

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Amazing Chicken Pot Pie How To Feed A Loon
Amazing Chicken Pot Pie How To Feed A Loon from howtofeedaloon.com

This low fat chicken pot pie recipe is a delicious, comforting meal that's perfect for dinner. It's made with a combination of cooked chicken and vegetables in a creamy sauce and topped with a flaky crust. It's super easy to make and takes just a few minutes to prepare. This recipe is sure to become a family favorite!

Description

This low fat chicken pot pie recipe is a delicious, comfort food that's perfect for dinner. It's made with a combination of cooked chicken and vegetables in a creamy sauce and topped with a flaky crust. It's easy to make and takes only a few minutes to prepare. The creamy sauce and flaky crust give this dish a hearty flavor and texture that will have everyone wanting seconds.

Prep Time

This low fat chicken pot pie recipe takes 15 minutes to prepare. This includes chopping the vegetables, cooking the chicken and vegetables, and making the sauce. You'll also need to preheat your oven before baking the pot pie.

Cook Time

The pot pie will need to bake in the oven for 25-30 minutes until the crust is golden brown and the filling is bubbly. Let the pot pie cool for 5 minutes before serving.

Ingredients

  • 1 pound cooked chicken, diced
  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 carrots, diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/4 cup low-fat milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded low-fat cheddar cheese
  • 1/2 cup low-fat sour cream
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

Preheat oven to 375 degrees F. Grease a 9-inch pie plate.

In a large skillet over medium heat, cook the onion, celery, and carrots until tender, about 5 minutes. Add the corn and peas and cook for an additional 2 minutes. Add the cooked chicken and stir to combine.

In a small bowl, whisk together the milk, flour, thyme, salt, and pepper until smooth. Pour the mixture into the skillet and cook, stirring, until the mixture thickens, about 5 minutes. Stir in the cheese and sour cream.

Pour the filling into the prepared pie plate. Top with the pie crusts and crimp the edges. Cut several slits in the top of the crust.

Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

Equipment

  • Large skillet
  • Small bowl
  • 9-inch pie plate

Notes

You can substitute cooked turkey for the chicken if desired. You can also use any combination of vegetables you like. Fresh vegetables can be used instead of frozen if desired.

Nutrition: Per Serving

  • Calories: 420
  • Fat: 13g
  • Carbohydrates: 45g
  • Protein: 28g
  • Fiber: 3g
  • Sodium: 480mg

Recipe Tips

For a crunchy topping, sprinkle some low-fat crushed potato chips on top of the crust before baking. You can also top the pot pie with a mixture of shredded cheese and breadcrumbs before baking. For a healthier version, you can use whole wheat crust and low-fat milk and cheese.


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