Chicken Pot Pie, a Lower Calorie Recipe
Article by Diet Bites
We have dieting tips for chicken pot pie as well as a tasty, quick recipe.
Chicken pot pie can be huge in caloric as well as dietary fat content but with some savvy adjustments, it can be part of a healthy weight loss plan. Here are a few tips to assist; our delicious, quick recipe follows.
As commercially prepared supermarket pies go, Marie Chandeliers makes the best chicken pot pie that we've eaten but the pie receives a failing grade for dieters.
While 600 calories for a nice-sized pie can be easily woven into a weight loss plan when it's split with a friend, family member or co-worker, a 1,200 calorie pie hasn't a chance of making the cut.
On this note, pay careful attention to the nutrition label - particularly when viewing the number of servings per container, the caloric value and the dietary fat content.
KFC also makes a delicious chicken pot pie. Their Godzilla-size pot pie contains only 790 calories and can easily be split. The downside is that total fat grams equal 45 with 37 of those in the form of saturated fat. On a higher note, there are no Trans fats.
Quick Chicken Pot Pie Recipe Ingredients & Preparation NotesCooking Note: Use fresh cooked vegetables as your first choice for this recipe, then frozen as a second choice - and last, canned vegetables.
Add 1/2 cup of reduced fat milk to 1 three-serving size can of reduced-fat cream of chicken soup. Stir to a smooth consistency. Next, add 1 cup of mixed vegetables which have been steamed and thoroughly drained.
Also add 1 cup of cooked chicken. stir to combine the vegetables and chicken with the soup mixture. Transfer the ingredients to a casserole dish that is oven proof.
Roll out a pie crust as thin as possible without tearing the dough.
Commercially sold crusts work very well and you can easily get 1 and 1/2 crusts out of one - and if you roll the dough very thin and have a small pie to cover, you can get two crusts out of one piece of dough.
Top with casserole dish with the pie crust dough and seal the edges by crimping. Whisk a small egg in a bowl and brush the crust with the egg wash. Bake in a preheated 350 degree oven until the crust is golden brown.
Chicken Pot Pie in a Biscuit Recipe, Preparation Notes
Opt for the smallest biscuits available at the market or you can half large biscuits.
Press one small biscuit into a large-size muffin tin that has been sprayed with non-stick cooking spray.
Be sure to work the dough up onto the sides of the pan.
Next, place inside a preheated 375 degree oven until the dough is set and 'done' but not to the point to where it is crisp - as the tops of biscuits would be after cooking.
In a small sauce pan prepare one package of Pioneer's Biscuit Gravy as directed on the package. Add one cup of cooked mixed vegetables.
You can quickly cook fresh vegetables in your microwave by cutting them into smaller bits. While canned vegetables will work, there is nothing quite like the taste of fresh vegetables.
For this recipe we used the traditional mix of chicken pot pie vegetables: potatoes, carrots, celery and English peas. Finally,add some cooked chicken to the mixture.
Fill the cooked biscuit with a bit of the chicken and vegetable mixture. Top with another biscuit and bake in a preheated as directed on the biscuit package. OR you can flatten the biscuit and trim off the reserve to save calories.
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