Chicken Pot Pie Recipe

Chicken pot pie is a comfort food beloved by many—but what we don’t always love so much is the higher calorie count and abundance of heavy cream and butter.

5 from 1 vote

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Prep Time 10

Cook Time 52

Total Time 1 2

Course dinner, Main Course

Cuisine American

Servings

Calories 345 kcal

Ingredients

¾ cup blended low-fat cottage cheese (generic)
1 cup 0% Greek yogurt (I used Fage)
3 chicken breasts (generic)
1 bag of frozen mixed vegetables (generic)
2 cups chicken or beef bone broth (I used Dr. Kellyann)
2 tbsp cornstarch
½ tbsp parsley
1.5 tbsp minced garlic
1 can of reduced-fat canned crescent rolls 8-count (I used Pillsbury)
Seasonings we used (1 tsp each): Salt and pepper, poultry seasoning, ground thyme, garlic and onion powder

Instructions

Preheat oven to 375 F
In a 10x8” baking dish, add chicken, frozen veggies, blended cottage cheese, greek yogurt, bone broth, minced garlic, cornstarch, and seasonings. Mix until well combined.
Place in oven for 35-40 minutes.
Remove from oven and add a crescent roll layer on top. Place back in the oven for 12 minutes or until golden brown.

Nutrition

Calories: 345kcalCarbohydrates: 29gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 606mgPotassium: 599mgFiber: 2gSugar: 6gVitamin A: 2470IUVitamin C: 7mgCalcium: 76mgIron: 2mg

Keyword Chicken

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