Pot pie is a hearty dish served in many American households. Commonly the dish is served in a pie shape with a flaky crust. The filling of the dish is usually either chicken or turkey mixed with vegetables in a cream sauce. The description of a “cream sauce” should have been the first signal that this traditional dish is loaded with calories and fat. In fact the average calorie content of a single-serve pot pie ranges from 500-1000 calories. In some polls they have been ranked as one of the top unhealthy foods.
Chicken pot pies are a comfort food to most people, including myself. I challenged myself to create a healthier version of the chicken pot pie. Now my pot pie is not “fat free”, but when compared to other pre-prepared pot pies it does have a significant calorie reduction. These are perfect as a meal or can be be served as appetizers at your next party.
It all starts with the cream sauce for the filling. I used Light Smart Balance spread and low fat milk to reduce the calories and fat.
I reduced the crust amount to reduce the calories. Single serving sizes were made for better portion control and flexibility of the recipe.
The final product!
peeled) and salt
oven to 425 fahrenheit
to boil and reduce heat until mixture thickens
chicken broth; bring back to boil and reduce heat until mixture re-thickens
frozen vegetables; cook for 5 minutes
that is cooking spread out dough and divide into 12 squares; place dough in each muffin tin
remaining veggies and chicken to mixture; muffin tins with mixture
at 425 fahrenheit for about 11-13 minutes or until crust browned
Protein: 7.1 g • Sodium: 294.1 mg • Carbs: 16.8 g • Fat: 3.2 g • Fiber: 1.4 g •
Sugar: 2.4 g