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This was easy to make and pretty good. I would recommend it, especially for dieters... I believe it's about 8 points.
If you are looking for a truly wonderful low fat pot pie then this is it! Since the "gravy" is made using nonfat milk, it isn't as creamy as the higher fat versions; however, what this recipe doesn't have in fat it makes up for in vegetables. It is packed with a wonderful combination of vegetables and seasonings. Instead of cooking the vegetables and chicken in the broth and then removing, I prepared the white sauce in my Vita-Mix and then incorporated into the chicken/vegetable mixture. The pastry edges were turned under and crimped. Definitely use a cookie sheet to cook this on as this dish is filled to the brim. A repeat for sure.
Your recipe makes for a wonderfully delicious pot pie & is certainly different from what is usually found out there! Loved the veggie combo used in this one, & will be keeping the recipe around to make again in the future! Thanks so much for sharing it!
This chicken pot pie was very good. It did take a little time to prepare, but was well worth the time.And besides, it made enough for another meal!
Loved, loved, loved this. I really liked the low fat option, and the pie was just perfect for us. I did the lattice puff pastry, baking it a bit by itself~ and then putting it on top and baking it until done. For vegetables, I added fresh lima beans (that were precooked using the microwave until cooked). carrots, peas, potatoes, and turkey breasts instead of chicken. I especially loved the sauce, as it didn't turn out to liquid for us. Great, great dish, and I expect to make this pretty often this winter. Thanks, MarraMamba!
This is okay and great for a low fat meal, but it was a bit too liquidy for us, but then again this may have been my fault. I didn't measure the veggies and skipped the celery when I made this. Thanks for sharing though.