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Skinny Kitchen Chicken Pot PieTalk about Comfort Food…chicken and veggies in a creamy stew wrapped up in a flaky package! That’s a whole lotta taste and usually a whole lotta calories. All you need to do is call Nancy Fox and Skinny Kitchen to the rescue, and your high-calorie dish problem is solved. Nancy proves using boneless chicken breasts, a multitude of veggies and a chicken broth-based gravy  will still leave you with a “whole lotta taste” but not a “whole lotta calories.” And with only six grams of fat per serving, this Fall Comfort Food should leave you very comfortable!

 

 

Skinny Kitchen Chicken Pot Pie

Ingredients

3 c. Swanson’s reduced-sodium chicken broth

1½ c. onions, chopped

1 large potato, peeled and cubed (½-inch cubes)

1 large sweet potato, peeled and cubed (½-inch cubes)

1 c. carrots, peeled and chopped

2 ribs celery, cubed

1 lb chicken breasts (boneless, skinless), cut into bite-size pieces

1½ c. frozen peas (not defrosted)

1½ c. reduced-fat milk

½ c. plus 1 Tbsp. all-purpose flour

2 Tbsp. fresh thyme, chopped or 1 tsp. dried

¼ tsp. salt

¼ tsp. freshly ground black pepper

1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)


Instructions

1. Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.

2. Stir in onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.

3. Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.

4. Place a colander into a large bowl. Pour chicken, vegetables and broth into colander. Add strained broth back to the pan. Set aside chicken and vegetables.

5. In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended and smooth.

6. Place pan with the broth back on the stove and increase to medium. Gradually stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thickened, stirring often with a wooden spoon.

7. Add back chicken and vegetables, along with thyme, salt and pepper. Mix well.

8. Coat an 11 x 7 (two-quart) baking dish, preferably Pyrex, with cooking spray and pour in the chicken stew.

9. Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over top.

10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown and stew is bubbly.

11. To serve, spoon stew into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.

Serves 8 (each serving, ⅛ of recipe and one biscuit)


Food Fact

The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal.  Swanson’s introduced the first frozen pot pie in 1951!

Shopping Tips
You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.

 

Storage Tip
If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single serving containers and freeze.


Weight Watchers 
(old points) 5
Weight Watchers POINTS PLUS 
7

SKINNY FACTS: For 1 serving (each serving, ⅛ of recipe and 1 biscuit)
266 calories, 6g fat, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar
FAT FACTS: MARIE CALLENDERS FROZEN CHICKEN POT PIE:
680 calories, 48g fat, 53g carbs, 36g protein, 3g fiber, 1100mg sodium, 9g sugar

 

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Skinny Kitchen’s Chicken Pot Pie was last modified: by

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