Low-Fat Chicken Pie
A flavorful low-fat chicken pie featuring tender chicken, sweet corn, peas, and eggs in a creamy sauce, perfect for a comforting, healthy family meal.
Ingredients
Instructions
- Tear the boiled chicken into bite-sized pieces and place them in the bottom of a 13 x 9-inch casserole pan.
- Layer the frozen Shoe Peg corn, canned English peas, and chopped boiled egg whites over the chicken.
- Heat the low-fat cream of chicken soup in the water used for boiling the chicken, then pour it evenly over the layered ingredients.
- In a separate bowl, mix Butter Buds, hot water, flour, and nonfat buttermilk until smooth.
- Pour the batter mixture over the casserole ingredients.
- Bake at 350°F for 30 minutes, then increase the temperature to 425°F and bake for an additional 20 minutes or until the top is browned.
Nutrition & Diet Analysis (per serving)
508
kcal
25% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
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).
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).