Delish Chicken Pot Pie Madeover

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 17.3 g
  • Cholesterol: 51.6 mg
  • Sodium: 342.2 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 23.9 g

View full nutritional breakdown of Delish Chicken Pot Pie Madeover calories by ingredient
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Introduction

This madeover chicken pot pie is for the hungry folks who want a favorite made more diet-friendly! It's easy to make (all in one pot) and will convert you from frozen pot pie forever! This madeover chicken pot pie is for the hungry folks who want a favorite made more diet-friendly! It's easy to make (all in one pot) and will convert you from frozen pot pie forever!
Number of Servings: 8

Ingredients

    * Pillbury ready to make or homemade pie crust, frozen,
    * 1 1/2 lb boneless, skinless Chicken Breast,
    * 1.5 tbsp Extra Virgin Olive Oil
    * 1 medium onions, finely chopped
    * 3 medium carrots, peeled and sliced 1/4 inch thick
    * 3 stalks Celery, sliced 1/4 inch thick
    * 4 tbsp Move Over Butter
    * 1/2 cup Flour
    * 1/2 cup Skim Milk
    * 3 tbsp minced fresh Parsley
    * 1/4 cup frozen peas, thawed

Directions

Makes 8 servings

1. Heat oven to 400 degrees, place oven rack in middle position

2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 minutes)

3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.

4. Place oil in stock pot, turn heat to medium high.

5. Add carrots, onion and celery. Saute until just tender. Season with salt and pepper to taste.

6. Shred the chicken meat into bite-sized pieces, then place the vegetables into the bowl with the chicken and set aside.

7. Heat the butter in the now empty stock pot over medium high heat. Once melted, add flour and cook for 1 minute.

8. Whisk in the chicken broth, milk and any other seasonings you desire. Bring to a simmer, continuing to simmer until the sauce thickens (about 1 min). Season with salt and pepper, stir in sherry.

9. Pour the sauce over the chicken-veggie mixture, stir well. Stir in peas and parsley

10. Line a round pie pan with one of the pie crusts or roll the dough to fit the pan.

11. Pour the chicken mixture into the pan and top with second crust. (Optional--brush top crust with egg wash for a golden crust)

12. Bake in preheated oven until pie crust is golden brown and filling is bubbly, about 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user ERINALEXIS20.

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