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 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. This low calorie Chicken Pot Pie Recipe is a fantastic bargain. Enjoy!
LIGHT CHICKEN POT PIE
- 1 small onion (finely chopped)
- 8 oz mushrooms (chopped)
- 2 small stalks celery (chopped)
- 2 cups frozen mixed vegetables
- 8 oz 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
- Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best).
- 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.
- 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.
- Pour mixture into prepared pie plate, and arrange crescent roll slices around the outside edge, leaving the pie open in the center.
- Place into oven and bake until the crust is golden brown, and the center of the pot pie is bubbly, about 15 minutes.
- Let cool 10 minutes before serving.