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Low Cal Chicken Pot Pie Recipe

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Healthy Chicken Pot Pie Soup {Low Cal, GF, Paleo} Skinny Fitalicious®
Healthy Chicken Pot Pie Soup {Low Cal, GF, Paleo} Skinny Fitalicious® from skinnyfitalicious.com

Description

This delicious low-calorie chicken pot pie is the perfect dish for a cold night. It is packed full of flavor, and the creamy sauce makes it irresistible. The chicken is tender and juicy, and the vegetables add a great crunch. This recipe is sure to be a crowd pleaser!

This low-calorie chicken pot pie is a great way to get your family to eat healthier. It is hearty and filling, yet still light on calories. The crust is made with whole wheat flour, and the filling is made with a combination of chicken, vegetables, and a creamy sauce. It is a great way to get a nutritious meal without all the extra calories.

Prep Time

This recipe takes about 30 minutes to prepare, with an additional 30 minutes of baking time. All the ingredients are easy to find and the instructions are simple.

Cook Time

This recipe takes about an hour to cook. The crust needs to bake for about 30 minutes and then the filling needs to bake for another 30 minutes.

Ingredients

  • 1 1/2 cups cooked and shredded chicken
  • 1 cup frozen mixed vegetables
  • 1/2 cup low-fat milk
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch pie dish and set aside.
  2. In a medium-sized saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook until bubbly, about 1 minute. Add milk, broth, and seasonings. Cook, stirring constantly, until thickened. Add chicken and vegetables, stirring to combine. Pour the mixture into the prepared pie dish.
  3. In a medium-sized bowl, whisk together the whole wheat flour, baking powder, and Parmesan cheese. Add the olive oil and stir until combined. The mixture should be crumbly. Sprinkle over the top of the chicken mixture in the pie dish.
  4. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Allow to cool for 10 minutes before serving.

Equipment

  • 9-inch pie dish
  • Medium-sized saucepan
  • Medium-sized bowl
  • Whisk
  • Spatula

Notes

This recipe is a great way to use up leftover cooked chicken. You can also use rotisserie chicken or canned chicken for a quicker version. If you don't have mixed vegetables, you can use any combination of vegetables you like.

Nutrition: Per Serving

  • Calories: 325
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Cholesterol: 48mg
  • Sodium: 784mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 17g

Recipe Tips

This recipe is a great way to add some variety to your weekly meal plan. You can easily double the recipe to feed a larger crowd. If you want to make it even healthier, you can use low-fat milk and reduced-fat cheese. You can also add more vegetables such as carrots, bell peppers, and corn. To make it even more filling, add some cooked and diced potatoes.

This low-calorie chicken pot pie is a great way to enjoy a hearty, comforting meal without all the calories. It is packed full of flavor and nutrition, and the whole wheat crust gives it a delicious crunch. The creamy sauce is irresistible and your family will love it!


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