FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE
From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!
Provided by Vitameatavegamin Gi
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
- Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
- Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
- Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
- Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
- Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 352.4, Fat 9, SaturatedFat 2.4, Cholesterol 79.4, Sodium 906.4, Carbohydrate 35.1, Fiber 4.3, Sugar 8.3, Protein 32.4
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Dharshikar Dhachu
[email protected]This pot pie was easy to make and turned out great! The filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this again.
Captain Slutsky
[email protected]This pot pie was a disappointment. The filling was bland and the crust was soggy. I won't be making this recipe again.
Rose Tulip
[email protected]I wasn't sure how this pot pie would turn out, but I was pleasantly surprised. It was really good! The filling was creamy and flavorful, and the crust was flaky and golden brown.
XxOriginal SinxX
[email protected]I made this pot pie for my friends and they all raved about it. They said it was the best pot pie they'd ever had.
Aj Binu
[email protected]This recipe is a keeper! The pot pie was delicious and my family loved it. I'll definitely be making it again.
Arslan Mirza
[email protected]I've made this pot pie several times and it's always a hit. It's a great comfort food dish that's perfect for a cold winter night.
Frances McLain
[email protected]This pot pie was just okay. The filling was a little bland and the crust was too dry. I think I'll try a different recipe next time.
Errol Harris
[email protected]I'm not a big fan of pot pie, but this recipe changed my mind. The filling was so creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.
RAJU ahamad
[email protected]I made this pot pie for a potluck dinner and it was a huge success. Everyone loved it! The recipe was easy to follow and the dish turned out perfectly.
Sumi Thapa
[email protected]This pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was golden brown and flaky. I especially loved the addition of mushrooms and peas.