Low Fat Chicken Pot Pie Recipe

Name: Low Fat Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free half-and-half; 1 cup fat-free chicken broth; 3 tablespoons all-purpose flour; 1 teaspoon poultry seasoning; 2 cups skinless chicken breasts, roasted, cut into bite-size pieces; 1 (10 ounce) package frozen mixed vegetables, thawed; 4 scallions, cut into 1/4-inch-thick rounds; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; cooking spray; 1 (7 1/2 ounce) can refrigerated biscuits

Servings: persons

1 cup fat-free half-and-half
1 cup fat-free chicken broth
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
2 cups skinless chicken breasts, roasted, cut into bite-size pieces
1 (10 ounce) package frozen mixed vegetables, thawed
4 scallions, cut into 1/4-inch-thick rounds
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
cooking spray
1 (7 1/2 ounce) can refrigerated biscuits

1
Preheat oven to 425u00b0F.
2
In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
3
Lightly coat 5 (6 oz) ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits) and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
4
Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fat-free half-and-half, 1 cup fat-free chicken broth, 3 tablespoons all-purpose flour, 1 teaspoon poultry seasoning, and more.

Yes, Low Fat Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Chicken Pot Pie

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