Light Chicken Pot Pie Recipe – 4 Points +

Light Chicken Pot Pie

Nothing says classic American comfort food to me like a homemade chicken pot pie. It’s so hearty and filling, and always feels good on a chilly fall or winter day. But traditional chicken pot pie recipes can be pretty high in fat and calories. By making a few changes and using a reduced fat crescent roll dough for the crust, I was able to create a chicken pot pie recipe that clocks in at just 4 Points + per serving and tastes every bit as good as it’s more fattening version. My husband absolutely loved this Weight Watchers recipe, and I take that as the ultimate success indicator, since he is pretty picky. I made this originally as a 6 serving recipe at 4 Points + per serving, but if you want a bigger piece of the pie, you can make it 4 servings for 6 Points + per serving. Either way, this low calorie Chicken Pot Pie Recipe is a fantastic bargain. Enjoy!

Light Chicken Pot Pie

Low calorie comfort food at its finest, this reduced fat Chicken Pot Pie is hearty, creamy, and ever so satisfying. Perfect for a cold winter’s day!

Ingredients

  • 1 small onion, finely chopped
  • 8oz mushrooms, chopped
  • 2 small stalks celery, chopped
  • 2 cups mixed vegetables (frozen is fine)
  • 8oz skinless, boneless chicken breasts, cooked and diced
  • 2 tbsp whole wheat flour
  • 1 tbsp light butter
  • 1 cup fat free chicken broth
  • 1/2 cup fat free evaporated milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 4 slices reduced fat crescent roll dough

Instructions

  1. Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best).
  2. In a medium sized pot, melt butter over medium high heat. Add in onions and celery and cook until tender, about 3 minutes. Add in mushrooms and cook for another 3 minutes. Stir in broth, chicken, vegetables, paprika, thyme and salt and pepper. Cover and simmer on medium for about 12-15 minutes.
  3. In a small bowl, whisk together the evaporated milk and flour. Pour into chicken and vegetable mixture and continue to cook on medium heat, stirring constantly until the sauce is thickened, about 3 minutes.
  4. Pour mixture into prepared pie plate, and arrange crescent roll slices around the outside edge, leaving the pie open in the center.
  5. Place into oven and bake until the crust is golden brown, and the center of the pot pie is bubbly, about 15 minutes.
  6. Let cool 10 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 174

Fat: 4g

Protein: 13g

Entire recipe makes 6 servings
Serving size is 1/6th of pie
Each serving = 4 Points +

PER SERVING: 174 calories; 4g fat; 19g carbohydrates; 13g protein; 3g fiber


Comments

  1. I’d like to make this ahead and freeze it. Have you tried that? Wondering how well it freezes.

  2. What mix of veggies do you suggest??

  3. Question about the crescents.. Do you layer them at the bottom of the pie plate too or just on the top? If it is just on top, how do you get an even “slice” since I’m assuming the mixture inside is consistency of soup. Thanks!!

    • The crescents are used just on top. But yes, you are right about it being difficult to get an even slice. When I make it, I just immediately divvy it up into 6 serving bowls, making sure to eyeball an even amount into each. Then, whatever servings are leftover, I wrap them up and refrigerate for the next day, so I have a portion controlled meal ready to go.

  4. Christine says:

    I made this tonight and it was delicious! The whole family loved it. So much flavor and very satisfying. Will be making again….soon! Thanks for the recipe.

  5. My question is this…I have a large family so if I use a bigger dish and double the receipe how much exactly is one serving? Do you know? Is it 1 cup, or 8oz is there a way to decipher that so I can make more of this but still only eat 1 serving size?

    Thank you for your time!

    • I don’t know what the exact serving size is…I’d estimate about a cup. But to be 100% accurate Id suggest calculating all of the nutritional stats for the amount of the ingredients you use, and then divide it by the number of servings that you choose to cut it into.

  6. Kris Fraser says:

    Why does the recipe say cook for 15 min but at the end it says total cooking tie is 45 min?

  7. laylagullick says:

    Can you explain what you mean by slices? Are you simply saying open up the crescent rolls and use 4 of the pieces or slice 2 pieces in half making 4 pieces. I hope my question doesn’t sound stupid!!

    • Not a stupid question at all! Let me clarify…when you open the rolls, you’ll see that the “slices” are separated by perforated lines. They each look like a triangle. There are usually 8 “slices” per package. You’ll only use half the the package for this recipe.

  8. I have been CRAVING chicken pot pie for the longest time! I tried this recipe a few days ago and since then have been sending links to your blog all over the place. Really tasty & perfect cold weather comfort food. I also think it’s great on those days that you are REALLY hungry b/c you get a huge portion for 4 – 6 points.

  9. I think you mean evaporated milk instead of condensed milk. Sounds great!

  10. Christine Davis says:

    Weird, the email I got had no butter listed but when I go to your webpage, it’s listed there.

  11. Beth Schindler says:

    Wow! Sounds yummy. Perhaps, though, you meant to say “fat free EVAPORATED milk” instead of “fat free CONDENSED milk”?

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