Monday, January 10, 2011

Low-Point Chicken Pot Pie

I love chicken pot pie and almost picked some up in the freezer section at the grocery store. That was before seeing the nutrition facts on the back of the box. Yikes! In case you have any of these in your freezer and are tempted to eat a whole serving, check this out: One serving of Stouffer's Homestyle Chicken Pot Pie has 15.9 points; Banquet Chicken Pot Pie has 9.3 points per serving; Schwan's Chicken Pot Pie has 16.5 points per serving; and Marie Callender's Chicken Pot Pie has 12 points for one cup! I figured my chicken pot pie days were over and was about to give myself a pity party -- until I found a recipe that turned my frown upside down. ha! With a few alterations, this wonderful chicken pot pie recipe has only 3.5 points per serving! With two thumbs up from my family, this is definitely something I will be making again!

Low-Point Chicken Pot Pie
- Pam Cooking Spray with Butter
- 1 tsp. butter
- 1 small onion, chopped
- 1/2 tsp. minced garlic
- 1/4 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Goya Adobo Seasoning or other seasonings to taste
- 2 cups frozen mixed vegetables
- 1 cup Swanson 99% fat-free chicken broth
- 3 cups skinless chicken breast, chopped
- 2 Tbs flour
- 1/2 cup fat-free evaporated milk, divided
- 5 reduced-fat Pillsbury crescent rolls (they come in a tube of 8)
Preheat oven to 375 degrees. Coat a 10-inch round shallow baking dish with Pam cooking spray. Set aside. Coat large pot with Pam cooking spray and add 1 tsp. butter. Melt over medium heat. Add onion and garlic and saute' for about 3 to 5 minutes, stirring frequently. Stir in paprika, salt, pepper, Adobo or other seasonings (as desired). Add vegetables, broth, and chicken. Cover and simmer for about 15 minutes. In a small cup, combine flour and 1/4 cup evaporated milk. Stir into chicken mixture. Cook over medium heat until thickened, stirring constantly. Stir in remaining 1/4 cup evaporated milk and cook until mixture is slightly thickened. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle.) Bake for 10 to 15 minutes until rolls are golden brown. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Points per serving = 3.5

"You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself. That is something you have charge of." - Jim Rohn

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