hopefully someone can help with this craving

MissySho
MissySho Posts: 126 Member
edited December 2024 in Recipes
I have been craving chicken pot pie.....but the store bought ones are ridiculous in calories and high in sodium, so I was hoping someone could offer a recipe for a good low sodium, lower calorie version or something similar to a pot pie.....thanks a million.

Replies

  • bathsheba_c
    bathsheba_c Posts: 1,873 Member
    Fill a ramekin with pot pie ingredients, and top with a puff pastry square from the freezer section.

    Edit: We fill the pot pie with a vegetable roux plus boiled chicken from making chicken stock.
  • RenfieldX
    RenfieldX Posts: 87 Member
    I made this a few months ago, and it was very tasty:

    Chicken Pot Pie topped with buttermilk biscuits - http://www.eatingwell.com/recipes/chicken_potpie.html

    Per serving: 403 calories; 12 g fat ( 4 g sat , 4 g mono ); 64 mg cholesterol; 46 g carbohydrates; 29 g protein; 4 g fiber; 667 mg sodium; 427 mg potassium.
  • kathryn_m
    kathryn_m Posts: 31
    Bump.
  • ihave42cats
    ihave42cats Posts: 37
    This is from the "Eat more of what you love" low calorie cook book

    its very smiliar to a pot pie, but the crust is optional. for the crust just cut out a 3 3/4 inch round piece of refrigerated pie crust dough, prick the edge with a fork to resemble the pie crust edge, and cook it according to the box, and top/eat it on the side of the recipe. crust round adds 110 calories 7 grams anof fat and 12 grams of carbs

    1 tsp canola oil
    1/2 small onion chopped
    1 large potato peeled and cubed
    1 cup sliced mushrooms
    3/4 tsp dried thyme
    1 tsp garlic powder
    1 12 oz bag frozen mixed veg (or 2 1/2 cups)
    4 cups reduced sodium chicken broth
    1/2 tsp black pepper
    1 12 oz can low fat evaporated milk
    1/3 cup wondra
    2 cups diced cooked chicken

    makes 6 servings (serving is 1 1/2 cup, i would make a bunch and freeze the rest)

    nutrition:
    230 calories, 30g carbs (sugars 9g) fat 3g (sat 1 g) protein 22g fiber 4g chol 10mg sodium 470 mg

    weight watcher plus points 6
    exchange 2 lean meat, 2 veg, 1 starch, 1/2 low fat milk, carb 2
  • MissySho
    MissySho Posts: 126 Member
    thanks you guys i will have to try these out
  • fatpanda96
    fatpanda96 Posts: 77
    chicken pot pie sounds SO delicious right now...
  • HelloSweetie4
    HelloSweetie4 Posts: 1,214 Member
    yummmm now I want chicken pot pie
  • hotmama1174
    hotmama1174 Posts: 109 Member
    Maybe using a muffin pan and wonton\egg roll wrappers as a crust
  • Brizoeller
    Brizoeller Posts: 182 Member
    I've done the chicken pot pie bundles with the won ton wrappers. They were pretty good. My favorite though is chicken pot pie muffins. Use the whole wheat grands biscuits. A cup of frozen mized veggies. Can of 99% fat free cream of chicken. One can chunk chicken breast or fresh. Italian seasoning. They are yummy. Go to google and type in Chicken Pot Pie Muffins or Chicken Pot Muffins :)
  • 3LittleMonkeyMom
    3LittleMonkeyMom Posts: 259
    The comfort food diet book has an amazing weeknight chicken pot pie recipe....I'll do a search and edit with recipe when I find it.


    Found it!

    Weeknight Chicken Pot Pie


    8 ServingsPrep: 25 min. Bake: 25 min.
    Ingredients
    1 small onion, chopped
    1 teaspoon canola oil
    1-1/2 cups fat-free milk, divided
    1/2 cup reduced-sodium chicken broth
    3/4 teaspoon rubbed sage
    1/8 teaspoon pepper
    1/4 cup all-purpose flour
    4 cups cubed cooked chicken breast
    3 cups frozen chopped broccoli, thawed and drained
    1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
    1 tube (11.3 ounces) refrigerated dinner rolls
    Directions
    In a large nonstick saucepan, saute onion in oil until tender. Stir
    in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine
    flour and remaining milk until smooth; gradually stir into onion
    mixture. Bring to a boil; cook and stir for 1-2 minutes or until
    thickened. Stir in the chicken, broccoli and cheese; heat through.
    Transfer to a 2-qt. baking dish coated with cooking spray. Separate
    rolls; arrange over chicken mixture. Bake, uncovered, at 350°
    for 25-30 minutes or until filling is bubbly and rolls are golden
    brown. Yield: 8 servings.
    Nutrition Facts: 3/4 cup chicken mixture with 1 roll equals 326 calories, 9 g fat (4 g saturated fat), 70 mg cholesterol, 511 mg sodium, 28 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
    © Taste of Home 2012
  • MissySho
    MissySho Posts: 126 Member
    you guys are so great....i knew if anyone would have an idea of some good recipes it would be my mfp community.....thanks a million again
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