Very Low Fat Chicken Pot Pie Recipe

Name: Very Low Fat Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, chopped; 3 carrots, peeled and chopped; 2 celery ribs, chopped; 2 garlic cloves, chopped; 2 red bell peppers, chopped; 2 boneless skinless chicken breast halves, cut into small chunks; 3 cups chicken stock; 1 cup white wine; 2 tablespoons cornstarch; 1 teaspoon pepper; 1 teaspoon salt; 1 tablespoon thyme; 1 tablespoon savory; 1 bay leaf; 1 tablespoon parsley; 2 1/2 cups self rising flour; 1 cup fat free egg substitute; 1/2 cup skim milk; 2 green onions, chopped

Servings: persons

2 onions, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 red bell peppers, chopped
2 boneless skinless chicken breast halves, cut into small chunks
3 cups chicken stock
1 cup white wine
2 tablespoons cornstarch
1 teaspoon pepper
1 teaspoon salt
1 tablespoon thyme
1 tablespoon savory
1 bay leaf
1 tablespoon parsley
2 1/2 cups self rising flour
1 cup fat free egg substitute
1/2 cup skim milk
2 green onions, chopped

1
Preheat your oven to 400F.
2
Saute your vegetables in a large skillet until tender.
3
Add chopped up chicken and cook about 5 minutes.
4
Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
5
Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
6
Pour into a casserole dish and set aside.
7
Put the flour in a bowl, add in green onions.
8
Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
9
Carefully spoon over top of the filling in the casserole dish.
10
Bake approx 20 minutes or until nice and brown.

952

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 onions, chopped, 3 carrots, peeled and chopped, 2 celery ribs, chopped, 2 garlic cloves, chopped, and more.

Yes, Very 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.

That's it — enjoy your meal!

Very Low Fat Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions