250 CALORIE CHICKEN OR TURKEY POT PIE
This information is per serving.
Provided by Daniel
Categories Recipe Type: 700 Kcal Meals
Number Of Ingredients 26
Steps:
- Combine all spices in a small bowl.
- In a large skillet, heat oil over medium heat and sauté onion until softened (about 5 minutes).
- Stir in chicken, mushrooms, vegetables, spices and chicken broth. Bring to a boil, reduce heat, cover and simmer about 10 minutes.
- Combine cornstarch with water and stir it into the meat and vegetables. Cook over medium heat 1 to 2 minutes stirring constantly. Stir in soup and bring to a boil. Heat 1 to 2 minutes stirring often.
- Remove from heat and stir in cheese followed by the yogurt. Cool about 5 minutes and serve.
- For puff pastry topping, cut one sheet into 6 squares of 3 to 3 1/2 inch circles or cut into small square (1" or less) and bake per package direction until puffed and browned.
Nutrition Facts : Nutritional Info This information is per serving. Calories 250 Calories From Fat 70 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 90mg Sodium 585mg Carbohydrates 12g Dietary Fiber 1g Sugar 4g Protein 32g Serving Size About 9 oz. (250 g)
SAVORY TURKEY POTPIES
This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently., Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt., Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Freeze option: Securely wrap baked and cooled potpies in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary.
Nutrition Facts : Calories 279 calories, Fat 9g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 495mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE
From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!
Provided by Vitameatavegamin Gi
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
- Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
- Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
- Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
- Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
- Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 352.4, Fat 9, SaturatedFat 2.4, Cholesterol 79.4, Sodium 906.4, Carbohydrate 35.1, Fiber 4.3, Sugar 8.3, Protein 32.4
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