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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.9
  • Total Fat: 7.3 g
  • Cholesterol: 73.6 mg
  • Sodium: 627.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 32.5 g

View full nutritional breakdown of Old-Fashioned Chicken Pot Pie calories by ingredient
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Old-Fashioned Chicken Pot Pie

Submitted by: CAROLYNSTEIN

Introduction

This comfort-food classic is made lighter with reduced-fat dough and fat-free milk-based cream sauce. With lots of filling foods as ingredients, it hits the spot any day.
Try with different vegetable blends such as an Asian mix or bell pepper and onion strips.
1 serving = 7 WW PP
This comfort-food classic is made lighter with reduced-fat dough and fat-free milk-based cream sauce. With lots of filling foods as ingredients, it hits the spot any day.
Try with different vegetable blends such as an Asian mix or bell pepper and onion strips.
1 serving = 7 WW PP

Number of Servings: 6

Ingredients

    2 servings butter-flavor cooking spray
    1 tsp butter
    1 small onion, chopped
    2 cups mushrooms, sliced
    1/4 tsp paprika
    1/4 tsp drid thyme, crushed
    1/2 tsp salt, or more to taste
    1/4 tsp black pepper
    2 cups frozen mixed vegetables
    1 cup canned chicken broth
    3 cups chopped cooked chicken breast
    2 Tbsp all-purpose flour
    1/2 cup fat-free evaporated milk, divided
    4 reduced-fat creascent rolls dough, unrolled

Directions

Preheat oven to 375F. Coast a 10in round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter adn melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt, and pepper. Add vegetables, broth, and chicken. COver and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of the evaporated milk,; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 mintues. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2-3 minutes more.
Spoon chicken mixture into prepared making dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
Bake until rolls. are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.






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Member Ratings For This Recipe

  • This looked absolutely beautiful and appetizing but tasted horrible. It's too sweet, but not in a fun good way. It even made the fridge smell funny. I'm going to keep looking for a chicken pot pie to try. - 1/10/11

    Reply from CAROLYNSTEIN (1/3/14)
    I'm not sure what would've made it "sweet." Did you, perhaps, use sweetened condensed milk instead of evaporated filled milk by mistake? It really should not have had a "sweet" taste at all. More of a savory taste, especially if you seasoned it to your liking.
    I'm sorry it wasn't to your taste. :(


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