Chicken · Comfort Food · Lightened Up Recipe

Country Chicken Pot Pie (Reduced Fat!)

Chicken Pot Pie is one of those classic comfort foods in my book. I have made them for years with my homemade pie crusts and we love that version, but I’ve come across a recipe that is so savory and yet also reduced in fat, and so much faster! The answer to both less fat and less time comes in the form of a reduced-fat crescent roll! These make preparation so easy!

The filling for this pie can be changed to suit your family’s taste buds. The recipe calls for fresh mushrooms, which we loved in there, but if that’s not your jam, you can leave them out and use whatever veggies you love! Here’s the tasty recipe:

Ingredients

1 tsp Butter
1 small chopped onion
1 cup Sliced Mushrooms
1/4 tsp Paprika
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups Frozen Mixed Vegetables
1 Cup chicken broth
3 Cups Cooked, chopped chicken breast (a rotisserie chicken is great for this!)
2 Tbl. flour
1/2 Cup Fat-free Evaporated milk
4 Reduced-fat Crescent rolls – I used all 8 that came in the can.

My big dish was rather shallow, so I put some of the filling in single serving bowls for another day.

Instructions

  1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
Every bite was so savory!

My husband and I were both happy there were leftovers for another day. I popped the dish back into the oven so the crescent rolls would get crispy again. It was just as good the second time around!

Eating healthy is deliciously disguised in this comfort food makeover! I hope you’ll try this soon!

This Broccoli Salad or this Green Apple Salad would make great accompaniments to this pot pie!

With love from my country kitchen,

2 thoughts on “Country Chicken Pot Pie (Reduced Fat!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s