Reduced-Fat Chicken Pot Pie
November 18, 2012
"This is a great chicken pot pie recipe I really enjoy. You won't even notice that a low-fat sauce was used in this. It is nice and creamy and tasty."
- Serving Size: 1 (179.4 g)
- Calories 171.6
- Total Fat - 7.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 198.6 mg
- Sodium - 187 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 1.3 g
- Sugars - 4.5 g
- Protein - 16.4 g
- Calcium - 106.1 mg
- Iron - 2.1 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Melt butter over medium-low heat in a sauce pan.
Stir in flour and garlic powder; cook for one minute while stirring.
Increase heat to medium-high and whisk in milk a bit at a time.
Add salt and pepper; bring to a boil.
Lower heat to medium-low; cook until thickened, about 5 minutes, whisking continually.
Stir in the parmesan cheese and add the chicken, carrots, peas and herbs and mix together well. You can add a bit of water to make this a bit creamier if you like.
Grease the bottom of a 9“ pie plate and pour the chicken mixture inside.
Top with the crust and press the edges down.
Cook in a preheated 400 degree Fahrenheit oven for 35 to 40 minutes, until crust is nicely browned.
Allow to cool about 5 minutes before slicing it up.
Tips & Variations
No special items needed.