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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.8
  • Total Fat: 14.4 g
  • Cholesterol: 7.0 mg
  • Sodium: 803.4 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 9.0 g

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

Submitted by: PJ70F9

Introduction

This recipe originally called for 6 tablespoons of butter, but I cut the fat down to 2 tablespoons of olive oil to make it a little healthier. The bottom crust can be omitted to cut out fat and calories. Experiment with different vegetables that are your favorites. This recipe originally called for 6 tablespoons of butter, but I cut the fat down to 2 tablespoons of olive oil to make it a little healthier. The bottom crust can be omitted to cut out fat and calories. Experiment with different vegetables that are your favorites.
Number of Servings: 8

Ingredients

    2 - Pillsbury refrigerated pie crusts (1 box)
    1/2 cup - cubed cooked chicken breast
    1/2 cup - chopped cooked potato
    1/2 cup - chopped cooked broccoli
    1/2 cup - chopped cooked carrots
    1/2 cup - frozen green beans
    1/2 cup - frozen corn
    1/2 cup - chopped fresh mushrooms
    1/2 small chopped onion
    2 TBSP - olive oil
    7 tsp - chicken bouillon
    1/3 cup - flour
    3 cups - nonfat milk
    black pepper

Directions

Preheat oven to 375. Line casserole dish with one pie crust. Add the chicken and vegetables except the onions to casserole. Heat olive oil in a large skillet over medium high heat. Add onions and cook until soft. Add bouillon, pepper, and flour. Mix well. Slowly add milk. Cook and stir until thickened and bubbly. Pour gravy over vegetable mixture and mix well. Cover with the other pie crust, seal and vent. Bake for 25 to 30 minutes until golden brown. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user PJ70F9.






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