Pot pie recipes that won't eat up all my calories?

dancingshooz

I'm craving mama's chicken pot pie like crazy, do any of you have lighter recipes for it?

flourchild225

Skinnytaste has a chicken pot pie soup that is really really delicious.

Amalthea8284

Use less (or no) crust! When I make regular pot pie i use two sticks of butter for the whole thing. It's excessive. Something like 200 calories per serving. I wish I could give you a recipe, but i just make it from memory.

ZephieC

@dancingshooz
Instead of a cream sauce boil a head of cauliflower and blend. Reduces fat and adds a healthy punch of veggies.

Lelah77

I make mine from scratch, and it's only about 300 cal per serving... I use boiled white meat chicken or turkey, a bag of frozen veggies (my family likes peas & carrots), and 1.5 c of vegetable gravy (thickened veggie stock.) I grab biscuits for the top crust. So filling & so much "skinnier."

try2again

Lelah77 wrote: »

I make mine from scratch, and it's only about 300 cal per serving... I use boiled white meat chicken or turkey, a bag of frozen veggies (my family likes peas & carrots), and 1.5 c of vegetable gravy (thickened veggie stock.) I grab biscuits for the top crust. So filling & so much "skinnier."

This is similar to what I do. The crust is where all of the calories are. I make the filling, which is basically a stew (based on the traditional Betty Crocker recipe but with 1/2 the butter) and bake some 100 calorie biscuits with it.

Hearts_2015

https://www.tastemade.com/shows/healthy-af/crock-pot-healthy-chicken-pot-pie-soup

Crock Pot Healthy Chicken Pot Pie Soup

Ingredients

1 lb. chicken breast, boneless and skinless 1 large yellow onion, diced

3 stalks celery, diced

3 carrots, diced

3 cloves garlic, minced

1 1/2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

3 1/2 cups low sodium chicken stock

1 bay leaf

1/2 cup frozen corn kernels

1/2 cup frozen pearl onions

1/2 cup peas

1/2 cup Greek yogurt, plain


Prep Work

Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.

Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.

Remove and discard bay leaf.

Remove chicken breast, shred, and set aside. Measure out 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker. This will serve to thicken the soup.

Return the cooked, shredded chicken to the slow cooker, followed by the frozen, peas, frozen carrots, frozen pearl onions, and Greek yogurt.

Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.

Queenmunchy

flourchild225 wrote: »

Skinnytaste has a chicken pot pie soup that is really really delicious.

It's so good. My family loves it.

snickerscharlie

Another possibility is to make it the traditional way and just eat a smaller portion of it.

I know that's not always the easiest way, but sometimes I find I've just gotta have the 'real' thing, you know? If I've got a hankering for something, I'd much rather bank some calories (or earn extra from additional exercise) than try something 'lighter' only to end up with lunchbag letdown.

Perhaps serve it with a big fresh garden salad on the side?

I'm one of those people, though, that would much rather only have a serving of real bacon once a week than be able to have turkey or tofu bacon every single day.

Just throwing this out there as an option, because different things work for different people.

DX2JX2

Skip the crust. Make the filling only and use chicken stock instead of dairy. Think about using cornstarch or arrow root as your thickener instead of a more traditional roux.

Eat said filling with crackers, rice, potatoes, noodles, or something else that makes it easy to control the calories.

Basically, treat it like chicken stew instead of pot pie.

motivatedmartha

I have used scrunched up filo pastry to top pies - as long as you don't load it with lots of melted butter it works well. I save pies for cold days when I have been super active - or have guests so they can eat most of it

lynn_glenmont

Amalthea8284 wrote: »

Use less (or no) crust! When I make regular pot pie i use two sticks of butter for the whole thing. It's excessive. Something like 200 calories per serving. I wish I could give you a recipe, but i just make it from memory.

^^ This. Don't use a bottom crust. Cut back further with a lattice top instead of a full crust.

hesn92

I make chicken pot pie often and I don’t have issues fitting it into my calories. I put a crust on th bottom and the top. It’s just vegetables, chicken, flour, butter, chicken broth, heavy cream. Mmm I love pot pie...

Hearts_2015

flourchild225 wrote: »

Skinnytaste has a chicken pot pie soup that is really really delicious.

This looks great @flourchild225 Thanks! I looked it up and decided to post it on this thread to share it & so I could find it again.

Chicken Pot Pie Soup

5 Freestyle Points
268 calories


Total Time: 45 minutes

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Ingredients:

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water (or broth)
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby Portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small (or a Rotisserie Chicken)
salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Information

Yield: 6 servings, Serving Size: 1- 1/2 cups

Amount Per Serving: 6 Calories: 268 calories Total Fat: 3.5g Saturated Fat: 0.5g Cholesterol: 64mg Sodium: 983mg Carbohydrates: 32g Fiber: 4g Sugar: 12g Protein: 30g

Freestyle Points: 5 Points +:

TeaBea

Lelah77 wrote: »

I make mine from scratch, and it's only about 300 cal per serving... I use boiled white meat chicken or turkey, a bag of frozen veggies (my family likes peas & carrots), and 1.5 c of vegetable gravy (thickened veggie stock.) I grab biscuits for the top crust. So filling & so much "skinnier."

Here's a take on the biscuit top.......https://www.skinnykitchen.com/recipes/chicken-pot-pie/

Sounds interesting!

OhMsDiva

I like a good pot pie. I buy them from Nutrisystem for when I want to have the taste but not the calories. Every so often I want a good full pot pie. I go to the store and buy one. One time I tried to eat a half of one and I said forget it and ate the whole thing. I enjoyed it. I probably have had 2 in the past year, but it was worth it for me.
As someone mentioned earlier, if I really want a particular food I am not satisfied until I have it. Otherwise I try to rationalize about calories and I end up still wanting it. I would not make a homemade pot pie because for me it is too much work and after I eat it one time I am done for a while.

LetsDoulaThis2018

Most of the calories come from the pie crust and you can't make a really good pie crust without a bunch of butter. Someone's suggestion of making the filling and eating it with a biscuit is the best one I heard! I make Pot pie from scratch every few weeks. I make it so that 1/4 of the 9" pie has a full serving of vegetables. Each piece is about 350 calories. My daily calorie goal is like 2,400 though so eating 700 calories of pot pie for my dinner doesn't screw me over.

VUA21

Use only 1/2 the crust, double the veggies. Easy as that. More like a chicken cobbler than pot pie (if you lose the bottom crust). Doubling veggies is about the easiest way to eat the same quantity of food while reducing calories.

tkmotivation

Hungry Girl has an excellent version I just made this week! If you need the recipe, just let me know! It was around 200cal for a decent sized portion.