Chicken Pot Pie Recipe
Written by Diet Bites
Diet Recipe for Chicken Pot Pie
Our delicious Chicken Pot Pie contains a scant 189 calories per slice. How can chicken pot pie be this low in calories per serving?
Ah - we've got a trick that you're going to love if you're watching your weight.
We used 1 pie crust and rolled it ultra thin. Most any brand will work - store brand or namebrand.
Allow the pie crust to reach room temperature, then sandwich it between waxed paper, or parchment paper and roll, roll, roll to thinness. Bonus: You'll burn calories rolling out the pie crust.
Pie crust adds a good deal of calories to pies, from 80 to about 160 calories per slice, depending upon the brand used.
Our pie crust-rolling trick can be used on any double-crusted pie to cut fat and calories.
We lined a quiche pan with a thin layer of crust, then trimmed off the excess. We then rolled out the excess so that it fit the top of the quiche.
Chicken Pot Pie Filling
We pre-cooked our carrots, potatoes, peas and onions to reduce time in the oven, as well as to keep the thin crust from burning.
Rather than using 1 carrot, we used about 7 baby carrots which we sliced thin.
Once you have your vegetables cooked, prepare one package of country gravy using 2 cups of skim milk.
The gravy will be thinner than normal. However, once the chicken pot pie cools, it can be sliced and actually picked up by the slice.
We used Jimmy Dean's Country Gravy and prepared the gravy using skim milk. If you desire a creamier gravy, add more milk. Dissolve the bouillon in the hot gravy.
Next, combine all the ingredients (except the pie crust of course), then fill the bottom of the pie crust. Bake in a preheated 375° oven until golden brown on the top.