My younger son has requested Chicken Pot Pie. I found a recipe I like on the internet. It looks like the fat could be reduced in certain areas, but I was wondering if anyone has a good existing recipe for a lighter and/or healthy chicken pot pie??

I tried searching here but had no luck.

Thanks!

If it is not too much trouble, post the recipe to let us take a look.

Here's a link to the recipe!

http://www.food.com/recipe/delicious...-pot-pie-10744

I would sub milk for the half and half. Otherwise the filling looks okay. But the pie crust is what is going to kill you. I can make apple pie for my husband and it is three times the WW point for a slice of pie as it is for me to back just the apples with the seasonings/sugar/flour for myself. I would only do a top crust, not a bottom crust, and I would even consider using biscuits on top rather than pie crust. Just split the biscuits (even store-bought) in half and lay them on top of the filling then bake as directed. It still tastes good but you don't have the calorie-loaded crust to worry about.

I second the "remove the bottom crust" idea... it usually just comes out as soggy mush a lot of the time anyways- And I'd suggest reduced fat crescent rolls for the top... I unroll them from the package, pinch the edges together to make a long rectangle, and cut a few strips. Then I twist the strips and lay them across the top, and it looks pretty- you could even do a lattice, but it uses more of the dough (hence, more calories)

I like the idea of the crescent rolls instead of the pie crust or maybe you could sub puff pastry? Also if you make them in ramekins you could leave the crust off yours.

Oooh there's a good one on food network by Ellie Kr..something or another. It uses biscuit top, soem wheat flour. Darn wonder if I can find it now...

Here it is! Make sure to add plenty of seasonings... or it can be just a bit plain.

http://www.foodnetwork.com/recipes/e...ipe/index.html

Thanks for all of the suggestions! If I make it this weekend I will let you all know how it turns out!

Well, I did make the pot pie over the weekend. The only thing I did to make it less fatty was to use whole milk instead of half-and-half. So it wasn't very healthy. But it was kind of a flop anyway. The son who asked for it became ill right BEFORE I made it and only ate one bite. My older son became a food snob suddenly and refused to even taste it. I ate one serving and it was okay, but I've never been a huge fan of pot pie anyway. So....I probably wouldn't go to all of the trouble again unless someone really needed to eat homemade chicken pot pie.

I hate wasting my time and wasting the food involved when something doesn't work out.

too late to post this, but just in case your son requests it again when he is feeling better, this is one I used to make often and it came out good (my mom, dad and then boyfriend all liked it), not sure how healthy it's considered but it's super easy.

http://www.food.com/recipe/easy-bisq...pot-pie-100215

Thanks!

I havent counted the calories on this one yet... Im just starting dieting. But this is how I have always made Chicken Pot Pie, and now that I think about it- its not an unhealthy meal. Minus the crust!

This is a recipe to fill a 9x13 baking dish....

1 pack chicken boneless skinless chicken breast
1 can FF cream of chicken soup
3-4 ribs of celery chopped
1 onion chopped
1 bag frozen mixed vegis (I do the corn, pea, carrot, green bean mix)
Salt, Pepper, Garlic Powder (however much you like)
Pie shell

I boil the chicken with just enough water to cover along with the celery, onion, salt&pepper and garlic powder. Once its done I drain out some of the water and chop my chicken into bite size pieces. I mix in the can of soup and the thawed frozen vegis. Put into a dish with the pie crust and back @ 350 for 30 minutes or until the tops crispy.

If you eliminated the crust, it would be a pretty healthy meal!