Chicken Pot Pie("Low-Fat")
A comforting low-fat chicken pot pie with tender chicken, potatoes, carrots, and peas, topped with biscuits for a satisfying family-friendly meal.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large covered saucepan over medium heat, cook potatoes and carrots in about 2 cups of water for 14 minutes; drain.
- Mix cooked chicken, carrots, potatoes, and peas in a baking dish.
- In a saucepan, melt 2 tablespoons of fat-free butter, add flour, and stir in chicken broth; cook until thickened and boiling.
- Pour the sauce over the chicken and vegetable mixture in the baking dish.
- Place biscuits on top of the mixture.
- Bake until biscuits are done and golden brown.
Tips & Substitutions
For a lighter version, use skinless chicken breast and low-sodium chicken broth. You can substitute the fat-free butter with a light olive oil for a different flavor profile. If you want to add more vegetables, consider incorporating peas or green beans. Season with Mrs. Dash for a no-salt option. This recipe is great for using leftover cooked chicken too.
Serving Suggestions
Serve this chicken pot pie with a fresh side salad or steamed vegetables for a complete meal. It pairs beautifully with a light soup, such as Golden Cheese Soup, to start. You can also enjoy it with crusty bread to soak up the delicious sauce. This dish is perfect for a comforting family dinner or lunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, covering with foil if the biscuits start to brown too quickly. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie("Low-Fat") contains roughly 43 calories, with 3g protein, 7g carbohydrates, and 1g fat. It is an excellent source of vitamin C (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can substitute the chicken with turkey or even a mix of vegetables for a vegetarian option. Just ensure that any meat used is cooked beforehand and adjust cooking times if using different ingredients.
What can I use instead of biscuits on top?
If you want a healthier alternative, try using whole grain or gluten-free biscuit mixes. You can also top the pot pie with a layer of mashed potatoes or a phyllo pastry for a different texture.
How can I make this recipe more flavorful?
Enhance the flavor by adding garlic, thyme, or rosemary to the sauce. You can also incorporate a splash of white wine while cooking the vegetables for added depth. A dash of lemon juice can brighten the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).