- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 246.7
- Total Fat: 11.2 g
- Cholesterol: 26.2 mg
- Sodium: 700.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.3 g
- Protein: 13.8 g
lower fat chicken pot pieSubmitted by: KATYGIRL06
Introductionmuch lower fat/calorie comfort food (as compares to my all time favorite chicken pot pie recipe). All the flavor. So good. much lower fat/calorie comfort food (as compares to my all time favorite chicken pot pie recipe). All the flavor. So good.
1 tablespoon olive oil
1/2 of a medium onion chopped finely
4 cloves garlic chopped finely
1 pound boneless skinless chicken breast
2 cans of chicken broth
2 bay leaves
1 tablespoon thyme
1 tablespoon chopped parsley
pepper to taste
salt to taste
1/2 cup flour
4 tablespoons smart balance
1 cup nonfat milk
1 can cream of chicken soup
1 can 99% fat free cream of chicken soup
1 bag frozen mixed vegetables.
1/2 tablespoon cooking sherry
2 cans reduced fat pillsbury crescent rolls
Boil chicken in the chicken broth until thoroughly cooked -- add two bay leaves and any other spices you want to this.
Heat 1 tbs olive oil and saute onion and garlic until tender/transluscent.
Add mixed vegetables and continue to heat slightly.
Drain chicken from the broth (RESERVE BROTH) and cool. (i place it in a bowl in the freezer for about 5 minutes).
Shred the the chicken and add to vegetable mix.
In the empty pot you boiled the chicken in:
Heat 4 tablespoons smart balance until foaming has almost stopped.
Add 1/2 cup flour. and cook for one minute approx.
Add both cream of chicken soups, 1 3/4 cup of reserved chicken broth and the milk. Heat until slightly thickened.
Add 1/2 tablespoon cooking sherry, thyme, parsley and salt and pepper to taste.
Add chicken and vegetables and continue to simmer for another 15 to 20 minutes.
While simmering, bake the crescent rolls.
Serve poured over the top of 1 or 2 crescent rolls. (1 serving is 1 roll and about 3/4 cup sauce).
Number of Servings: 12
Recipe submitted by SparkPeople user KATYGIRL06.