Chicken Pot Pie Reduced Fat Recipes

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REDUCED-FAT CHICKEN POT PIE

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



Reduced-Fat Chicken Pot Pie image

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

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

LOW-FAT CHICKEN POT PIE

Chicken and vegetables in a pie! Very easy and low in fat.

Provided by chefbuzz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11



Low-Fat Chicken Pot Pie image

Steps:

  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
¼ teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

CHICKEN POT PIE - REDUCED FAT

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



Chicken Pot Pie - Reduced Fat image

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

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

VERY LOW FAT CHICKEN POT PIE

I searched high and low and could not find a recipe that came in under 10gr fat per serving so I put together something of my own, which I immediately fed to my two favourite 'guinea pigs' who enjoyed it! Success

Provided by ComoxFoodie

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 19



Very Low Fat Chicken Pot Pie image

Steps:

  • Preheat your oven to 400F.
  • Saute your vegetables in a large skillet until tender.
  • Add chopped up chicken and cook about 5 minutes.
  • Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
  • Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
  • Pour into a casserole dish and set aside.
  • Put the flour in a bowl, add in green onions.
  • Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
  • Carefully spoon over top of the filling in the casserole dish.
  • Bake approx 20 minutes or until nice and brown.

2 onions, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 red bell peppers, chopped
2 boneless skinless chicken breast halves, cut into small chunks
3 cups chicken stock
1 cup white wine
2 tablespoons cornstarch
1 teaspoon pepper
1 teaspoon salt
1 tablespoon thyme
1 tablespoon savory
1 bay leaf
1 tablespoon parsley
2 1/2 cups self rising flour
1 cup fat free egg substitute
1/2 cup skim milk
2 green onions, chopped

LOW FAT CHICKEN POT PIE

I believe I found this recipe on msn. I usually put the mix into a casserole dish and make it like a whole pie instead of separate servings, but it's good either way.

Provided by Pamplemoussee

Categories     Savory Pies

Time 35m

Yield 5 ramekins, 5-8 serving(s)

Number Of Ingredients 11



Low Fat Chicken Pot Pie image

Steps:

  • Preheat oven to 425°F.
  • In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
  • Lightly coat 5 (6 oz) ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits) and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
  • Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 241.9, Fat 7.6, SaturatedFat 2.1, Cholesterol 2.9, Sodium 1096.2, Carbohydrate 37.3, Fiber 3.4, Sugar 6.2, Protein 7.5

1 cup fat-free half-and-half
1 cup fat-free chicken broth
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
2 cups skinless chicken breasts, roasted, cut into bite-size pieces
1 (10 ounce) package frozen mixed vegetables, thawed
4 scallions, cut into 1/4-inch-thick rounds
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
cooking spray
1 (7 1/2 ounce) can refrigerated biscuits

LOW-FAT CHICKEN POT PIE

Chicken and vegetables in a pie! Very easy and low in fat.

Provided by chefbuzz

Categories     Chicken Breasts

Time 1h30m

Yield 8

Number Of Ingredients 11



Low-Fat Chicken Pot Pie image

Steps:

  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
¼ teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

HEALTHIER CHICKEN POT PIE IX

More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.

Provided by MakeItHealthy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14



Healthier Chicken Pot Pie IX image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
  • Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
  • Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
  • Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 26.8 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 4.8 g, Sodium 712.4 mg, Sugar 3.8 g

1 pound skinless, boneless chicken breast halves - cubed
1 ½ cups sliced carrots
1 cup frozen green peas
½ cup sliced celery
3 tablespoons butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup low-fat (1%) milk
¼ cup chopped Italian parsley
2 (9 inch) unbaked whole wheat pie crust

LOWER FAT CHICKEN POT PIE WITH PHYLLO

This is my adaptation of Recipe #190850. The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below. I calculated my recipe to be around 400 calories per serving...

Provided by yogiclarebear

Categories     Savory Pies

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 16



Lower Fat Chicken Pot Pie With Phyllo image

Steps:

  • NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
  • Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
  • In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
  • Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
  • Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
  • Stir in chicken, parsley, and sage. Remove from heat and keep warm.
  • Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
  • Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
  • Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Nutrition Facts : Calories 344.9, Fat 7.1, SaturatedFat 1.8, Cholesterol 51.4, Sodium 849.5, Carbohydrate 46, Fiber 7.9, Sugar 4.9, Protein 26.1

8 ounces boneless skinless chicken breasts, cut into bite sized pieces
4 sheets phyllo dough
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
1 medium onion, chopped (6 oz)
4 stalks celery
1 1/2 cups fat-free chicken broth
1/4 cup white whole wheat flour
1/2 cup fat-free half-and-half
1 teaspoon olive oil, divided
3 garlic cloves, minced
2 tablespoons chopped parsley
1 1/2 teaspoons rubbed sage
2 teaspoons parmesan cheese (14g)
nonstick cooking spray
salt, to taste (optional)
pepper, to taste

LOW FAT CHICKEN POT PIE

Make and share this Low Fat Chicken Pot Pie recipe from Food.com.

Provided by NovaLee

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Low Fat Chicken Pot Pie image

Steps:

  • In a pan combine broth carrots potato parsnip and 1/4 t salt bring to boil then simmer and cover cook until vegies are tender about 5 minutes add onions peas and chicken boil and then simmer again cover cook about 5 minutes untill chicken is cooked In another pan combine the milk flour sage pepper and remaining salt stir to blend bring to boil then simmer cook until thickened like heavy cream about 2 minutes stir in the chicken mixture cook 1 minute longer Place chicken mixture into a 9 inch deep dish pie pan layer the phyllo sheets on top overlapping the sheets from left to right then up and down making sure all chicken mixture is covered tucking in the edges lightly spray each sheet with nonstick cooking spray with knife cut a 3-inch x in the middle of the pie pull back the corners spray the corners Bake 375 for 15 minutes or until hot and dough is crisp and light brown.

1 cup reduced-sodium chicken broth, defatted
3 carrots, cut into chunks
1 potato, peeled and cut into chunks
1 parsnip, cut into chunks
1/2 teaspoon salt
1 cup frozen pearl onions
1 cup frozen peas
1 lb boneless skinless chicken, cut into chunks
1/2 cup evaporated skim milk
1/4 cup flour
1/2 teaspoon sage
1/4 teaspoon pepper
2 sheets phyllo dough, cut crosswise in half (17x11 inch)

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Preheat your oven to pie dough instructions on the box & grease a 9in pie pan. Chop your celery, carrots, and mushrooms, then set aside in a large bowl. Add 1 stick of butter to large frying pan & let it heat for 1 minute at medium heat. Then add …
From honestgrubhonestfoodie.com


CHICKEN POT PIE, SKINNY-FIED | WW POINTS | SKINNY KITCHEN
It freezes great. Divide the leftovers into single-serving containers and freeze. WW FreeStyle SmartPoints 6-Blue. WW SmartPoints 8-Green. WW POINTS PLUS 7. SKINNY FACTS: for 1 serving (each serving, ⅛ of recipe and 1 biscuit) 266 calories, 6g fat, 2.6 sat. fat, 31mg chol, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar.
From skinnykitchen.com


HEALTHY CHICKEN POT PIE - JOYFOODSUNSHINE
Make the filling: Preheat oven to 375 degrees F. Grease a deep dish 9” pie plate or cast iron skillet. In a saucepan, sauté potatoes, and garlic for 5-10 minutes, or until potatoes just begin to brown. Add onion, celery and carrots and sauté until soft (about 10 minutes).
From joyfoodsunshine.com


LOW FAT CHICKEN POT PIE WITH PUFF PASTRY! - LUNCH RECIPES
Low Fat Chicken Pot Pie With Puff Pastry! might be just the main course you are searching for. This recipe makes 8 servings with 379 calories, 21g of protein, and 14g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. 11 person ...
From fooddiez.com


HEALTHY CHICKEN POT PIE {EASY AND DELICIOUS!} – …
Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
From wellplated.com


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