LOWFAT CHICKEN POT PIE RECIPE RECIPES

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VERY LOW FAT CHICKEN POT PIE RECIPE - FOOD.COM



Very Low Fat Chicken Pot Pie Recipe - Food.com image

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

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 390.3, FatContent 3.4, SaturatedFatContent 0.8, CholesterolContent 29.2, SodiumContent 1396.5, CarbohydrateContent 58.9, FiberContent 4.6, SugarContent 8.2, ProteinContent 22.8

REDUCED-FAT CHICKEN POT PIE RECIPE - BETTYCROCKER.COM



Reduced-Fat Chicken Pot Pie Recipe - BettyCrocker.com image

Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

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

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 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 7 g, TransFatContent 0 g

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