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Chicken Pot Pie, Skinny-fied

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Chicken pot pie is considered the ultimate comfort food!  It’s a savory pie filled with a luxurious chicken stew. One big problem-it’s actually one of the 30 worst foods in America! Why? Because a typical chicken pot pie you buy in the freezer section has a shocking 680 calories and 48 grams of fat.  That’s just for the original kind. Marie Callenders takes it one step further with their Creamy Parmesan Chicken Pot Pie which  has 1,060 calories and 64 grams of fat.  I know you’re thinking you’ll never be able to eat this dreamy pot pie again, right? Don’t worry…Using skinny ingredients like skinless chicken breasts, reduced-fat milk, reduced-sodium chicken broth, plus adding a whole lot of vegetables, you still can, guilt-free!  This skinny chicken pot pie recipe has only 266 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS!  It doesn’t need the top and bottom crust either. It’s served spooned onto a plate or bowl and garnished with a flaky biscuit. I hope you enjoy this fabulous pie!

Prep and Cook Time: 30 minutes

Bake Time: 14 minutes


Ingredients

3 cups Swanson’s reduced-sodium chicken broth or your favorite

1½ cups onions, chopped

1 cup potato, peeled and cubed (½ inch cubes)

1 cup sweet potato, peeled and cubed (½ inch cubes)

1 cup carrots, peeled and chopped

1 cup celery, sliced

1 lb chicken breasts (boneless, skinless), cut into bite-size pieces

1½ cups frozen peas (not defrosted)

1½ cup reduced-fat milk

½ cup plus 1 tablespoon all purpose flour

2 tablespoons fresh thyme, chopped or 1 teaspoon dried

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)


Instructions

1. Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.

2. Stir in onions, potato, sweet potato, carrots and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.

3. Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.

4. Place a colander into a large bowl. Pour chicken, vegetables and broth into colander. Add strained broth back to the pan. Set aside chicken and vegetables.

5. In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended.

6. Increase heat to medium with the broth. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.

7. Add back chicken and vegetables, along with thyme, salt and pepper. Mix well.

8. Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.

9. Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over top.

10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.

11. To serve, spoon into each bowl and top with 1 biscuit. There will be two extra biscuits for whoever wants it.

Serves 8 (each serving, ⅛ of recipe and 1 biscuit)


Food Fact

The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal.  Swanson’s introduced the first frozen pot pie in 1951!


Shopping Tips

You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.

The 11 x 7 baking pan is the same as a 2 quart baking pan. If you’re looking to buy a reasonably priced clear glass pyrex baking dish click here


Storage Tip

If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single serving containers and freeze.


Weight Watchers
(old points) 5
Weight Watchers POINTS PLUS
7

SKINNY FACTS: For 1 serving (each serving, ⅛ of recipe and 1 biscuit)
266 calories, 6g fat, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar
FAT FACTS: for a MARIE CALLENDERS FROZEN CHICKEN POT PIE:
680 calories, 48g fat, 53g carbs, 36g protein, 3g fiber, 1100mg sodium, 9g sugar

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60 Responses to “Chicken Pot Pie, Skinny-fied”

  1. Jamie Says:

    I love Chicken Pot Pie but haven’t had it in years. I love your reduced fat version and I will be trying this recipe soon. Thanks for sharing a healthier version of a classic dish.

    Also, thanks for stopping by my blog and leaving a comment. I do appreciate the visit.

  2. admin Says:

    Chicken Pot Pie is so yummy and usually off limits! I got motivated to create this really tasty and SKINNY recipe! Thanks for stopping by Jamie. I hope it works for you…

  3. KD12342 Says:

    Made this tonight using reduced fat crescent rolls instead and it turned out wonderful! Thanks for a great recipe!

  4. admin Says:

    Thanks…Love to hear it!

  5. steph Says:

    nancy, i’m new to your site, and i’m drooling. :) i am on ww. are your servings of lumpy saucy chunky things like this pot pie one cup? a one cup serving? and that is INCLUDING the biscuit on top of the one cup of pie?

    thank you!

  6. admin Says:

    Welcome to my site Steph. I hope you enjoy my recipes. I created this chicken pot pie a long time ago and calculated the skinny facts and WW points based on the entire recipe, which serves 8. I don’t remember the exact amount for 1 serving. I think it’s going to be about 3/4 cup serving and it does include 1 biscuit on top. Enjoy and good luck to you. Best, Nancy

  7. Vince Says:

    Sweet!

  8. Melanie Says:

    Does the chicken need to be cooked or do we use raw and it cooke as the dish does?

  9. admin Says:

    Melanie, the chicken for this dish is raw (1 lb chicken breasts (boneless, skinless), cut into bite-size pieces) and gets cooked while making this recipe. Hope you enjoy it!

  10. Raquel Says:

    I love pot pie and love that you skinny-fied it with a simple recipe! Found you on the C & C hop and am your newest Twitter follower!

  11. admin Says:

    Thanks so much Raquel…Welcome and have fun with my skinny recipes!

  12. Carrie @ My Favorite Finds Says:

    I love Chicken Pot Pie, but not how unhealthy it is. So glad you shared this at Must Try Monday!

  13. admin Says:

    Thanks Carrie and thanks so much for hosting Must Try Mondays_http://myfavoritefinds.blogspot.com/

  14. Dana Says:

    I made this for supper last night and it tastes wonderful! My alterations – I used a bag of mixed frozen vegetables (store was out of small bag of frozen peas and I did not want to get the huge bag so I had to punt) with corn, peas, carrotts. I also added fresh mushrooms just because I love them. The sweet potato and regular potato are a nice touch. The thyme gave it great flavor.

  15. admin Says:

    Thanks for the terrific feedback Dana. This recipe is so flexible and I love the sound of your additions. Thanks for sharing!

  16. Charlene@APinchofJoy Says:

    Sounds wonderful! I like the addition of the healthy sweet potato. I use the layer biscuits because I can separate the layers in half — two biscuits for the calculated carbs or calories of one. Thanks so much for sharing on Busy Monday

  17. Jenny Says:

    This sounds delish but as I’m from ireland I don’t knwo what “biscuits” are. Id it just pastry?

  18. admin Says:

    Jenny, biscuits are basically rolls made with flour, buttermilk, butter, baking soda, baking powder and salt. If you have some kind of not sweet pastry recipe, you could form the dough into rolls (biscuits) and bake on top. Another idea would be to make the chicken pot pie without any biscuits and serve with bread on the side. Good luck!

  19. Recipe of the Month: Chicken Pot Pie, Skinny-fied | Cars Travel Food Says:

    [...] This time of year is all about comfort foods. Chicken pot pie is considered the ultimate comfort food!  It’s a savory pie filled with a luxurious chicken stew.  When you take that first bite it provides a warming feeling that really satisfies an empty stomach.  One big problem-it’s actually one of the 30 worst foods in America. Why? Because a typical chicken pot pie you buy in the freezer section has a shocking 680 calories and 48 grams of fat.  That’s just for the original kind.  Marie Callenders takes it one step further with their Creamy Parmesan Chicken Pot Pie which  has 1,060 calories and 64 grams of fat.  I know you’re thinking you’ll never be able to eat this dreamy pot pie again, right? Don’t worry…using skinny ingredients like boneless, skinless chicken breasts, reduced- fat milk, reduced-sodium chicken broth, plus adding a whole lot of vegetables, you still can, guilt-free!  This skinny chicken pot pie recipe has only 266 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS per serving!  It doesn’t need the top and bottom crust either.  It’s served spooned onto a plate or bowl and garnished with a flaky biscuit.  Relax and enjoy this fabulous pie. Here is the recipe originally on Skinny Kitchen. [...]

  20. admin Says:

    Thanks Cars Food Travel for sharing this recipe on your site!

  21. Jan Says:

    We tried it for the first time tonight and love it. We did have a problem with the bottom half of the biscuits being doughy when the tops were golden brown. We improvised, but has anybody else had this problem and if so, what did you do?

  22. admin Says:

    Jan, thanks so much for your feedback. I’m so happy you enjoyed this recipe. Sometimes the biscuits get a little soggy on the bottom since they are resting on top of the chicken stew while baking. You could bake the biscuits separately from the chicken stew and add them on top of each serving when ready to eat. Best of luck, Nancy

  23. Lacy Says:

    I love the idea of putting the biscuit on top! Come January my family is switching back to healthy eating and I’d worried about not being able to make comfort food like Chicken Pot Pie. Not now! Thanks!!

  24. admin Says:

    Thanks Lucy. I hope they enjoy it! Best of luck to you, Nancy

  25. Lisa Says:

    I am a culinary school graduate that believe it or not, has the ‘i have no idea what to cook tonight’ syndrome. I decided to give this pot pie i whirl because i happen to love pot pies, but dont like the fat that comes along with them. Although i havent eaten it yet, the inside mixture seemed a bit soupy for the inside of a pot pie. I even let the mixture thicken for longer than the recipe said and it still seemed soupy. I also wasnt able to find a biscuit where one was 100 calories….i did however find a package that was 100 calories for 2….they’re smaller so they dont evenly fit over top, but i’m sure will still taste fine.

  26. admin Says:

    Boy Lisa, I’m so sorry you had so much trouble with the recipe…I do hope that it finally turned out for you!

  27. Rochelle Says:

    Made this last night and it turned out great. Additional seasonings used at the end for my personal taste were dried tarragon and parsley, smoked paprika and some salt free all purpose seasoning.

  28. admin Says:

    Rochelle, thanks so much for the wonderful feedback! The additional seasonings sounds good too.
    With best wishes,
    Nancy

  29. Jessica Says:

    I didn’t actually “measure” out all my veg, so that might be my problem, but there was NO WAY this was fitting in my 11×7 pyrex :) I’m currently baking it in a 13×9. Nice, easy to follow recipe and I’m sure it’ll taste great!! Thanks!

  30. admin Says:

    I hope it works out for you Jessica and you enjoy it!
    All the best,
    Nancy

  31. Rose @ Walnut Acre Says:

    I love chicken pot pie!

  32. admin Says:

    Me too…Thanks Rose!

  33. Charlene@A Pinch of Joy Says:

    This sounds delicious! Pinned for a future appearance on my dinner menu! Thanks so much for sharing on Busy Monday!

  34. admin Says:

    Thanks so much Charlene! I appreciate it and love your link party each week.
    With best wishes,
    Nancy

  35. What is Pepper Planning to Eat? (Menu Plan Sept 15th) | Pepper Scraps Says:

    [...] Wednesday: Chicken Pot Pie Skinnified [...]

  36. admin Says:

    I’m so happy to see you included my recipe, Chicken Pot Pie Skinnified, in your dinners this week. Thanks so much Pepper!
    My best,
    Nancy

  37. Britni Says:

    Thanks, just stopping by from Not Just a Housewife. I just started Weight Watchers again and this looks delicious! http://talenttoplay.blogspot.com

  38. Lynn H @ Turnips 2 Tangerines Says:

    What a wonderful recipe, my hubby would love this recipe!! Thanks for sharing at Tasty Tuesday~ Lynn @ Turnips 2 Tangerines

  39. admin Says:

    My pleasure Lynn. I tested it on my husband and he loves it!
    Thanks for hosting such a fun link party!
    With my best wishes,
    Nancy

  40. admin Says:

    It’s a great, easy to follow program. Best of luck to you.
    I hope you enjoy this pot pie!
    My best,
    Nancy

  41. Linda Says:

    My family loves pot pie and alternate between chicken and turkey. This looks like a good recipe but I’m always surprised to see chicken broth popping up in so many meals. Simmering the veggies and spices and meat is enough to make a flavorful broth so skip the calories in the store-bought stuff. The same holds true for veggie soup — why add chicken broth to that? Add more spices and go real skinny.

  42. Maria Says:

    I can’t wait I make this and purée the veggies a little and minus the biscuit for a hearty soup and fewer points. I do add a few crackers because really, it’s all about the ‘biscuit’.

  43. admin Says:

    Yummy…I love your idea of making it into a soup Maria!
    Thanks so much for sharing your idea.
    All the best,
    Nancy

  44. Recipe: Chicken Pot Pie, Skinny-fied - Generation Fabulous Says:

    [...] to Nancy Fox’s blog, Skinny Kitchen, for this recipe Share Nancy FoxNancy Fox is no stranger to the food industry. She founded Mrs. [...]

  45. admin Says:

    Thank you so much for sharing my chicken pot pie recipe.
    You made me look good!
    With my very best wishes,
    Nancy

  46. Sharon Watkins Says:

    This chicken pot pie is delicious! I live alone so have to freeze some. Always have a pot pie whenever I crave one and it is SKINNY. Love it!

  47. admin Says:

    So great to hear Sharon!
    Thanks for letting me know.
    With my best wishes,
    Nancy

  48. Chicken pot pie | Myra and Jimmy Cook and Eat Says:

    [...] followed this recipe, and made up for the fact that I didn’t have flour (which the recipe called for) and used [...]

  49. Myra Says:

    This was fantastic. I didn’t have flour on hand so I used cornstarch instead and it worked just as well. (I used Bisquick recipe for the biscuit). I’m so glad I have a healthy alternative to my favorite comfort food! Thanks!

  50. admin Says:

    Thanks so much for your helpful feedback Myra.
    I’m so glad you enjoyed this recipe!
    With my best wishes,
    Nancy

  51. admin Says:

    Thanks so much for sharing my recipe Myra and Jimmy! I’m so happy you enjoyed it. Looks like the changes you made still worked great.
    I love your photo!
    All the best to you,
    Nancy

  52. Feel Good Chicken Pot Pies | Mish Meals~ Made With Love Says:

    [...] attempt at making a rich and comforting chicken pot pie that isn’t off-limits. I modified Skinny Kitchen’s Chicken Pot Pie for this meal and I was pleasantly surprised with the taste of the pie filling. I would be quite [...]

  53. admin Says:

    I’m so happy to see your modified version of my skinny chicken pot pie turned out. It looks great! And it is so easy to make.
    It would be great using leftover turkey too.
    All the best to you,
    Nancy

  54. Miz Helen Says:

    Chicken Pot Pie sounds so comforting right now with the temperatures dipping into the teens. Thanks so much for bringing this awesome recipe to Full Plate Thursday today and have a great weekend!
    Miz Helen

  55. Jill Says:

    I followed directions to a t and the biscuits were very doughy/uncooked on the bottom. Flipped the biscuits and cooked another 15 minutes and they were still doughy. Did this happen for anyone else?

  56. admin Says:

    I’m so sorry to hear you had trouble with the biscuits Jill. If you decide to try the recipe again, you could bake the biscuits separately and then top each serving of the chicken pot pie filling with 1 biscuit.

  57. Becca Says:

    You were featured on Friday’s Five Features. Thanks for linking up! Head over and grab yourself a button. http://diy-vintage-chic.blogspot.com/2014/01/fridays-five-features-no-23.html

  58. admin Says:

    Becca, I’m so excited to see you featured my Chicken Pot Pie, Skinny-fied!
    Thank you…And thanks for always hosting such terrific link parties!
    With my best wishes,
    Nancy

  59. Guest Post: Eli from Coach Daddy Makes a Chicken Pot Pie from Skinny Kitchen | Says:

    […] Chicken Pot Pie, Skinny-fried, and other stellar Skinny Kitchen recipes? They’ll make you feel full without stuffing you […]

  60. admin Says:

    Coach Eli, you get 5 stars!!! I’m still cracking up.This is the first time I got to be the fly on the wall while you prepared my Chicken Pot Pie Skinny-fied. You are adorable! Thank you so much for sharing my recipe. I’m so happy you’re family gobbled it up!
    With my very best wishes,
    Nancy

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