Best Low Fat Chicken Pot Pie Recipes

LOW-FAT CHICKEN POT PIE

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.

VERY LOW FAT CHICKEN POT PIE

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.

CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &

Steps:

• Preheat oven to 425 degrees F (220 degrees C.).
• In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
• In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
• While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
• Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
• Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
• Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
• Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE

Steps:

• Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
• Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
• For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
• Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
• Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
• Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
• Let pies cool for 10 minutes before serving.

LOW FAT CHICKEN POT PIE

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.

LOW FAT CHICKEN POT PIE

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.

LOW FAT CHICKEN POT PIE WITH PUFF PASTRY!

Steps:

• Preheat oven to 400.
• Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
• onions to pan. Cover, reduce heat and simmer for 6 minutes.
• Add chicken. Cook 5 minutes or until done.
• Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
• Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
• all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
• Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
• Stir in chicken and veggies, parsley, thyme, salt and pepper.
• Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
• Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
• over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
• steam to escape, and coat dough lightly with cooking spray.
• Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
• 400 for 16 minutes or until pastry is golden and filling is bubbly.