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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 350.9
  • Total Fat: 12.2 g
  • Cholesterol: 63.6 mg
  • Sodium: 1,320.3 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 21.5 g

View full nutritional breakdown of Low Fat Chicken Pot Pie calories by ingredient
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Low Fat Chicken Pot Pie

Submitted by: CHATTYCATHY2

Introduction

A yummy alternative to a comfort favorite food A yummy alternative to a comfort favorite food
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken thighs cut into bite size pieces
    1 onion chopped
    2 stalk celery chopped
    1 potato chopped in bite size pieces
    8 oz. raw whole mushrooms cleaned and quartered
    2 cups frozen peas and carrots
    1 can of Cream of Mushroom Soup
    5 Sheets of Phyllo Dough
    1 tsp sage
    Chopped fresh parsley
    Salt & Pepper to taste

Directions

In crockpot combine cut up chicken thighs, vegetables and soup. Cook on high about 3 to 4 hours until done. Add freshly chopped sage and parsley at the end of cooking. Note: This can also be cooked on top of stove.

Poor filling into a Vegetable sprayed baking dish. Carefully prepare Phyllo Dough, layering one sheet a time, spraying w/ butter flavored spray between each sheet. Place on top of the pot pie filling.

Bake at 350 until bubble and brown about 25 to 30 min.

Number of Servings: 4

Recipe submitted by SparkPeople user CHATTYCATHY2.






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