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    You are in: Home / Recipes / Chicken Pot Pie - Reduced Fat Recipe
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    Chicken Pot Pie - Reduced Fat

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 23, 2008

      Aha! I now have a reduced fat recipe for when I want pot pie with a flaky crust! All the other reduced fat recipes I've found have had a Bisquick crust. Despite DH's attempt to burn the bejeezus out of this (he had it in the oven for 44 minutes!!) it was very tasty and, apparently, very forgiving LOL! The only reason I don't give it five stars is that I had some difficulty working the crescent rolls for the top crust. It was easy to smush the bottom crust together, but on top it was much trickier. Thank you for posting, this is definitely a keeper! Made for PAC Spring 2008.

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    • on January 11, 2008

      This chicken pot pie is not only muy delicioso...but extremely easy to make. Great for a quick, easy, and healthy meal!

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    Nutritional Facts for Chicken Pot Pie - Reduced Fat

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.2
     
    Calories from Fat 98
    40%
    Total Fat 10.9 g
    16%
    Saturated Fat 3.1 g
    15%
    Cholesterol 72.6 mg
    24%
    Sodium 108.2 mg
    4%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 0.0 g
    0%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    refrigerated reduced-fat crescent rolls

    low-fat cream of chicken soup

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