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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.8
  • Total Fat: 10.1 g
  • Cholesterol: 46.9 mg
  • Sodium: 626.4 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 16.3 g

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

Submitted by: EDNA1260

Introduction

WW friendly and feels warm and comforting on a cold day! WW friendly and feels warm and comforting on a cold day!
Number of Servings: 6

Ingredients

    Ingredients:

    *Tyson boneless, skinless chicken breast, 8 oz
    *Campbell's Cream of Chicken Soup (98% fat free), 2 cup
    Broccoli, frozen, 1.5 package (10 oz)
    Carrots, cooked, 1 cup slices
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 cup, chopped
    Butter, salted, 3 tbsp
    Self-rising Flour, 1 cup
    Milk, 2%, 1 cup
    1 tsp poultry seasoning

Tips

PER WW PP calculator this is 7 pts for each serving when divided by 6.
If divided by 8 servings the pt count is 5 per serving.


Directions

Cook and dice chicken in your favorite method.
Place all veggies in a pot and cover with water.
Add salt and pepper if you please. Cook till tender but not mushy. Drain. Toss with diced chicken and 1 tblspoon of melted butter, in large bowl.
Add cream of whatever soup you want (low fat) and any additional seasoning you choose. I went with poultry seasoning. Pour into 9x13 sprayed with Pam.

Mix 1 cup flour, 1 cup milk and 2 tblsp melted butter in seperate bowl, Whisk unitl smooth. Add a dash salt and pepper and stir. Pour over chicken mixture and bake at 350 degrees for about 30 mins. OR until crust is golden brown.

Serving Size: using a 9x13 pan you get 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user EDNA1260.






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