Low Fat Chicken Pot Pie With Puff Pastry!

Submitted by MarraMamba

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 8

ingredients

• 3 cups fat-free low-sodium chicken broth
• 1 1⁄2 cups frozen peas, thawed
• 1 cup baking potato, cut in 1/2 inch dice and peeled. Same for the next veggies
• 1 cup sweet potato
• 1 cup celery root (celeriac)
• 1 cup parsnip, sliced 1/2 inch thick
• 1 (10 ounce) package white pearl onions, frozen
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• 2⁄3 cup flour, divided
• 1 1⁄2 cups nonfat milk
• 1⁄4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme (or 2 tsp dried)
• 1 1⁄2 teaspoons salt
• 1 teaspoon black pepper
• cooking spray
• 1 sheet frozen puff pastry, thawed

directions

1. Preheat oven to 400 degrees.
2. Bring broth to a boil in a large dutch oven. Add peas, both kinds of potatoes, celery root, parsnip, and onions to pan. Cover, reduce heat and simmer for 6 minutes.
3. Add chicken. Cook 5 minutes or until done.
4. Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
5. Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place all but 1 T. of flour into a medium bowl and gradually add milk, whisking until well blended.
6. Add milk mixture to the broth and cook for 5 minutes until thickened, stirring frequently.
7. Stir in chicken and veggies, parsley, thyme, salt and pepper.
8. Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
9. Sprinkle remaining 1 T. of flour on work surface and roll pastry dough into a 9X13 rectangle. Place pastry over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for steam to escape and spray top lightly with cooking spray.
10. Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at 400 degrees for 16 minutes or until pastry is golden and filling is bubbly.

Reviews

[mariposa13]

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

 

[PaulaG]

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.

 

[Patricia D.]

I make it quicker and even lower calorie: I just make the pot pie filling part, no crust, and serve it over a little brown rice or w.w. noodles. You really don't need the crust part from any pot pie to have the satisfying taste. We don't miss it.

 

[Sydney Mike]

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!

 

[maewc_12150159]

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!