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
Low Fat Chicken Pot Pie
Submitted by: CHATTYCATHY2Introduction
A yummy alternative to a comfort favorite food A yummy alternative to a comfort favorite foodNumber 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.
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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