HEALTHY CHICKEN POT PIE RECIPES RECIPES
HEALTHIER CHICKEN POT PIE IX RECIPE | ALLRECIPES
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 Chicken Breast
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9-inch pie
Number Of Ingredients 14
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, CarbohydrateContent 26.8 g, CholesterolContent 43.1 mg, FatContent 16.4 g, FiberContent 2.2 g, ProteinContent 15.3 g, SaturatedFatContent 4.8 g, SodiumContent 712.4 mg, SugarContent 3.8 g
HEALTHIFIED CHICKEN POT PIE RECIPE - PILLSBURY.COM
52% fewer calories • 80% less sat fat • 76% less fat than original chicken pot pie. With veggies, chicken, and a flaky crust, it answers the question, “What’s for dinner?”
Provided by PILLSBURY.COM
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Cook and drain vegetables as directed on bag.
- Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
- Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
- Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300 , CarbohydrateContent 26 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 680 mg, SugarContent 4 g, TransFatContent 0 g
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