Thursday, September 10, 2009

Paula Deen's Lean: Chicken Pot Pie

Hey ya'll! This dish is a genuine classic. Chicken pot pie is one of those dishes that just makes you feel good. Growing up, it was a dinner that my brother, sister and I absolutely loved. Soooo, when I found Paula Deen's version of this kitchen classic, I couldn't wait to make it over! With a few little changes, I made this dish a healthy, well-balanced meal.I hope you enjoy!!
HURRY UP CHICKEN POT PIE
Serves 6


INGREDIENTS:

2 cup chopped cooked chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can CAMPBELL'S HEALTHY REQUEST cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant REDUCED FAT BISQUICK mix
1 cup SKIM or 1% milk
1 cup FAT FREE chicken broth


DIRECTIONS:
Preheat oven to 350 degrees F.
In a PAM coated 2-quart casserole, layer the chicken, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Bake until the topping is golden brown, 30 to 40 minutes.

THE RESULTS:
It was delicious! Originally, this recipe
calls for butter to be drizzled over the top. It doesn't need it at all! The flavor is wonderful and you won't believe it is a low fat dish. For a little added kick, I seasoned my chicken with pepper and chili powder for baking. We like things spicy around here. Give this chicken pot pie a try. If you liked it as a child, get ready to fall in love with it all over again. ENJOY!!



NUTRITION FACTS (per serving): 345 calories;  5g fat;  46g carbohydrate;  26g protein;  2g fiber


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4 comments:

  1. VelvaSeptember 12, 2009 at 10:05 PM

    This a great healthy way to make chicken pot pie. You made it healthy with lower fat without taking away the comfort and the taste. Thanks!

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  2. UnknownFebruary 20, 2011 at 6:38 PM

    This comment has been removed by the author.

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  3. UnknownFebruary 20, 2011 at 6:43 PM

    I discovered this recipe and your blog from reading Women's World magazine. This recipe is fantastic and easy! You've taken the intimidation factor out of making chicken pot pie! I made two changes to the recipe to make it Weight Watchers points plus friendly (about 5.3 points plus values per serving with the modifications). I used FiberOne pancake mix (which omitted the milk in the recipe). I also used frozen mixed veggies (carrots, peas, corn, green bean mix), instead of just carrots and peas. For the chicken, I used Tyson's grilled and ready strips. It came out great and the six servings are a substantial size as well. Thanks again for sharing!

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  4. Lindsay RudolphFebruary 22, 2011 at 1:22 PM

    I love how you have taken this recipe and made it your own! That is great. I know a lot of readers are following Weight Watchers and they will love to see what you have done. Thanks so much for sharing this!

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