Sure! Here’s a detailed recipe for a scrumptious Low-Fat Chicken Pot Pie, perfect for a cozy dinner or a hearty family meal. This recipe is not only delicious but also easy to prepare, making it an ideal choice for busy weeknights. With a combination of tender chicken, vibrant vegetables, and a creamy sauce, this pot pie is sure to become a favorite at your dinner table.
Low-Fat Chicken Pot Pie Recipe
Preparation Time: 13 minutes
Cooking Time: 45 minutes
Total Time: 58 minutes
Servings: 6
Ingredients:
- 1 can (10.5 oz) reduced-fat cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup diced onion
- 2 stalks celery, chopped
- 1/2 cup diced pimiento
- 1/2 cup low-fat baking mix
- 1/2 cup nonfat milk
- 1 egg
- 1 1/2 cups cooked chicken breast, diced
- 3/4 cup frozen peas
- 1 cup sliced carrots
- 1/4 cup grated fresh Parmesan cheese
- Butter spray
Instructions:
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Preheat Oven: Preheat your oven to 375°F (190°C). This ensures that your oven is ready when the pot pie is assembled and ready to bake.
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Prepare Filling: In a saucepan, combine the reduced-fat cream of chicken soup, salt, pepper, diced onion, chopped celery, and diced pimiento. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
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Simmer Filling: Once the mixture starts boiling, reduce the heat to low and let it simmer, uncovered, for about 1 minute. Stir constantly until the mixture is smooth and well-combined.
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Add Chicken and Vegetables: Stir in the diced cooked chicken breast, frozen peas, and sliced carrots. These ingredients add flavor, texture, and color to the pot pie filling.
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Cook Filling: Bring the mixture back to a gentle boil. Once boiling, cover the saucepan, reduce the heat, and let the filling simmer for about 5 minutes. This allows the flavors to meld together while ensuring that the vegetables are cooked through.
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Prepare Baking Dish: Pour the prepared filling into an 11×7-inch baking dish. Make sure to spread it evenly across the dish for even baking.
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Prepare Topping: In a separate bowl, combine the low-fat baking mix, nonfat milk, and egg. Stir the mixture until smooth. This forms the delicious and fluffy topping for your pot pie.
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Top the Pie: Spread the prepared topping evenly over the chicken and vegetable filling in the baking dish. Ensure that the topping covers the entire surface.
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Add Final Touches: Lightly coat the topping with butter spray. This adds a golden finish to the topping while keeping it moist and flavorful. Sprinkle the grated fresh Parmesan cheese over the top for added richness and flavor.
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Bake: Place the baking dish, uncovered, in the preheated oven. Bake the pot pie at 375°F (190°C) for 30 to 35 minutes, or until the topping is golden brown and crispy.
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Serve: Once baked to perfection, remove the pot pie from the oven and let it cool slightly before serving. Serve slices of this delicious low-fat chicken pot pie with your favorite side dishes or enjoy it on its own for a comforting meal.
Nutritional Information (Per Serving):
- Calories: 199.6
- Fat: 6.9g
- Saturated Fat: 2g
- Cholesterol: 95.6mg
- Sodium: 353.2mg
- Carbohydrates: 9.1g
- Fiber: 2g
- Sugar: 2.8g
- Protein: 25.2g
This Low-Fat Chicken Pot Pie recipe is not only lighter in calories and fat compared to traditional versions but also bursting with flavor and wholesome ingredients. It’s a fantastic way to enjoy a classic comfort food dish without sacrificing on taste or nutrition. Whether you’re cooking for your family or hosting a gathering with friends, this pot pie is sure to impress everyone at the table. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious homemade meal that’s both satisfying and nutritious! 🥧✨
