CHICKEN POT PIE - REDUCED FAT
I had a craving for chicken potpie, but since I am on a diet I had to change it up a bit. Turned out really great! 430 calories 13 grams of fat 35 grams carbs 38 grams protein
Provided by deinemuse
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 400°F
- Dice the chicken into small cubes and pan fry them with some cooking spray.
- Add soup with 1/2 can water.
- Add mixed vegetables.
- Cook down mixture on medium heat for 5-10 minutes.
- In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
- Add mixture from frying pan.
- Cover top with other half of crescent roll.
- Cook for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 245.2, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 108.2, Carbohydrate 10.5, Fiber 3.1, Protein 26.3
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Afner Tepayotl
atepayotl@hotmail.co.ukThis recipe was a disaster. The filling was bland and watery, and the crust was soggy. I will not be making this again.
Leul Keul
kl15@gmail.comThis chicken pot pie was a hit with my family! The reduced-fat version was just as delicious as the traditional recipe, and it was much healthier. I will definitely be making this again.
Sony Dell
dell.sony@yahoo.comI've made this chicken pot pie recipe several times now, and it's always a winner. The filling is creamy and flavorful, and the crust is flaky and golden brown. It's the perfect comfort food for a cold winter day.
Farzeen Malik
m@aol.comThis recipe was easy to follow and the results were delicious. The chicken pot pie was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Dhdjd Dhxhdh
d.d@hotmail.comI'm not a big fan of chicken pot pie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Hadi7st Atwati86
h_a@hotmail.comThis recipe was a bit time-consuming, but it was worth it. The chicken pot pie was delicious and my family loved it. I will definitely be making this again for special occasions.
Jonathan Ayomide11
ajonathan@yahoo.comI tried this recipe and it was just okay. The filling was a bit bland for my taste, but the crust was good. I might try it again with some modifications.
Andriyano Latty
andriyanol@yahoo.comThis recipe was a disaster. The filling was bland and watery, and the crust was soggy. I will not be making this again.
Kate Adrian
kate_a73@yahoo.comThis chicken pot pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Kenneth Williams
w26@hotmail.comI made this chicken pot pie for a potluck and it was a huge success. Everyone loved it! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Nicole Fagan
n.f@aol.comThis recipe was easy to follow and the results were delicious. The chicken pot pie was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Abdul Aziz Ibn Shiraz
a-shiraz@gmail.comI've made this chicken pot pie recipe several times now, and it's always a winner. The filling is creamy and flavorful, and the crust is flaky and golden brown. It's the perfect comfort food for a cold winter day.
Dark Angle
dark-a94@hotmail.comThis chicken pot pie was a hit with my family! The reduced-fat version was just as delicious as the traditional recipe, and it was much healthier. I will definitely be making this again.