HEALTHY POT PIE RECIPE RECIPES

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HEALTHIER CHICKEN POT PIE IX RECIPE | ALLRECIPES



Healthier Chicken Pot Pie IX Recipe | Allrecipes image

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

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
? cup chopped onion
? cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1?¾ cups chicken broth
? cup low-fat (1%) milk
¼ cup chopped Italian parsley
2 (9 inch) unbaked whole wheat pie crust

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



Healthified Chicken Pot Pie Recipe - Pillsbury.com image

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

1 bag (12 oz) frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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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