LOW SODIUM CHICKEN POT PIE RECIPE RECIPES

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LOW-FAT CHICKEN POT PIE RECIPE | ALLRECIPES



Low-Fat Chicken Pot Pie Recipe | Allrecipes image

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

Provided by chefbuzz

Categories     Meat and Poultry    Chicken    Breast

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch deep dish pie

Number Of Ingredients 11

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

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, CarbohydrateContent 33.6 g, CholesterolContent 26 mg, FatContent 13.3 g, FiberContent 4.1 g, ProteinContent 13.4 g, SaturatedFatContent 2.2 g, SodiumContent 482.6 mg, SugarContent 1.7 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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