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Low Fat Chicken Pot Pie With Puff Pastry

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Ingredients

Adjust Servings:
3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen peas, thawed
1 cup baking potato, cut in 1/2 inch dice and peeled. same for the next veggies
1 cup sweet potato
1 cup celery root (celeriac)
1 cup parsnip, sliced 1/2 inch thick
1 (10 ounce) package white pearl onions, frozen
1 lb boneless skinless chicken breast, cut into bite size pieces
2/3 cup flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (or 2 tsp dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
cooking spray

Nutritional information

389.4
Calories
127 g
Calories From Fat
14.2 g
Total Fat
3.6 g
Saturated Fat
37.2 mg
Cholesterol
685.6 mg
Sodium
44.4 g
Carbs
4.7 g
Dietary Fiber
7.5 g
Sugars
21.7 g
Protein
370g
Serving Size

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Low Fat Chicken Pot Pie With Puff Pastry

Features:
    Cuisine:

    I make it quicker and even lower calorie: I just make the pot pie filling part, no crust, and serve it over a little brown rice or w.w. noodles. You really don't need the crust part from any pot pie to have the satisfying taste. We don't miss it.

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Low Fat Chicken Pot Pie With Puff Pastry!, Low fat but you get to enjoy the puff pastry due to the use of such low fat ingredients in the filling 🙂 the totals are still well below a low fat diet number Found this in cooking light Their values are: 388 calories, Fat 13 grams (2g saturated, mono 3g, poly 7g) carb 45 7g, chol 34 mg , I make it quicker and even lower calorie: I just make the pot pie filling part, no crust, and serve it over a little brown rice or w w noodles You really don’t need the crust part from any pot pie to have the satisfying taste We don’t miss it


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees.

    2
    Done

    Bring Broth to a Boil in a Large Dutch Oven. Add Peas, Both Kinds of Potatoes, Celery Root, Parsnip, and Onions to Pan. Cover, Reduce Heat and Simmer For 6 Minutes.

    3
    Done

    Add Chicken. Cook 5 Minutes or Until Done.

    4
    Done

    Remove Chicken and Veggies from Broth With Slotted Spoon and Set in a Large Bowl.

    5
    Done

    Increase Heat to Medium. Spoon Flour Lightly Into Measuring Cup, Level With Knife. Place All but 1 T. of Flour Into a Medium Bowl and Gradually Add Milk, Whisking Until Well Blended.

    6
    Done

    Add Milk Mixture to the Broth and Cook For 5 Minutes Until Thickened, Stirring Frequently.

    7
    Done

    Stir in Chicken and Veggies, Parsley, Thyme, Salt and Pepper.

    8
    Done

    Spoon Mixture Into an 11 X 7 Baking Dish Coated With Cooking Spray.

    9
    Done

    Sprinkle Remaining 1 T. of Flour on Work Surface and Roll Pastry Dough Into a 9x13 Rectangle. Place Pastry Over the Chicken Mixture, Pressing to Seal at the Edges of the Dish. Cut Slits in Dough For Steam to Escape and Spray Top Lightly With Cooking Spray.

    10
    Done

    Place on a Foil Lined Baking Dish (to Make Clean Up Easy If There Is a Bubble Over). Bake at 400 Degrees For 16 Minutes or Until Pastry Is Golden and Filling Is Bubbly.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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