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    You are in: Home / Recipes / Low Fat Chicken Pot Pie With Puff Pastry! Recipe
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    Low Fat Chicken Pot Pie With Puff Pastry!

    Low Fat Chicken Pot Pie With Puff Pastry!. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    MarraMamba's Note:

    Low fat but you get to enjoy the puff pastry due to the use of such low fat ingredients in the filling.:) the totals are still well below a low fat diet number. Found this in cooking light. Their values are: 388 calories, Fat 13 grams (2g saturated, mono 3g, poly 7g) carb 45.7g, chol 34 mg.

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
    3. 3
      onions to pan. Cover, reduce heat and simmer for 6 minutes.
    4. 4
      Add chicken. Cook 5 minutes or until done.
    5. 5
      Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
    6. 6
      Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
    7. 7
      all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
    8. 8
      Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
    9. 9
      Stir in chicken and veggies, parsley, thyme, salt and pepper.
    10. 10
      Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
    11. 11
      Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
    12. 12
      over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
    13. 13
      steam to escape, and coat dough lightly with cooking spray.
    14. 14
      Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
    15. 15
      400 for 16 minutes or until pastry is golden and filling is bubbly.

    Ratings & Reviews:

    • on October 14, 2007


      This was easy to make and pretty good. I would recommend it, especially for dieters... I believe it's about 8 points.

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    • on October 11, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2012


      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!

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

    Read All Reviews (6)


    Nutritional Facts for Low Fat Chicken Pot Pie With Puff Pastry!

    Serving Size: 1 (370 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 389.4
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 3.5 g
    Cholesterol 37.2 mg
    Sodium 685.6 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 4.7 g
    Sugars 7.4 g
    Protein 21.6 g

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