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    You are in: Home / Recipes / Family Circle's Lean Chicken/Turkey Pot Pie Recipe
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    Family Circle's Lean Chicken/Turkey Pot Pie

    1/2 Photos of Family Circle's Lean Chicken/Turkey Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 22 mins

    42 mins

    40 mins

    Vitameatavegamin Girl's Note:

    From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
    2. 2
      Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
    3. 3
      Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
    4. 4
      Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
    5. 5
      Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
    6. 6
      Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
    7. 7
      Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.

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    Ratings & Reviews:

    • on November 09, 2008

      55

      This is a great recipe! I also used turkey in place of chicken - and instead of crescent rolls/phyllo dough, I just made a quick crust of flour, butter & stock. I also replaced the green beans with peas. I put them into individual dishes and covered the top with the dough. I let them cool, then covered with foil and froze them. I then can reheat the in the microwave or oven and they were TERRIFIC!!!! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2007

      55

      Great recipe. I used the phyllo and took some shortcuts with frozen veggies and no potatoes. I also used non-fat half and half instead of milk. Thanks for posting this great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2011

      This recipe was delicious. I followed the recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Family Circle's Lean Chicken/Turkey Pot Pie

    Serving Size: 1 (453 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 352.4
     
    Calories from Fat 80
    22%
    Total Fat 8.9 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 79.3 mg
    26%
    Sodium 906.4 mg
    37%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 4.3 g
    17%
    Sugars 8.3 g
    33%
    Protein 32.4 g
    64%

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