Low Calorie Chicken Pot Pie Canned Vegetables For Large Family Gatherings
Gathering around the table with loved ones is one of life’s simplest pleasures, and what better way to celebrate than with a comforting dish like chicken pot pie? This low calorie chicken pot pie with canned vegetables is not only delicious but also incredibly easy to prepare, making it perfect for large family gatherings. With a flaky crust and a rich filling, it’s a dish that everyone will love, without the guilt of traditional recipes. Let’s dive into how you can make this wholesome meal that will satisfy everyone’s cravings.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving: 8 servings
Ingredients
- 1 pound boneless, skinless chicken breast, diced
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) condensed cream of chicken soup, low sodium
- 1 cup low-fat milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 refrigerated pie crust (or homemade, if preferred)
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Once the chicken is cooked through, stir in the canned mixed vegetables, garlic powder, onion powder, thyme, black pepper, and salt. Cook for an additional 2-3 minutes to combine the flavors.
- Pour in the condensed cream of chicken soup and low-fat milk, stirring until everything is well mixed. Let it simmer for 5 minutes to thicken slightly.
- Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it out evenly.
- Carefully place the pie crust over the filling, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Why Choose Canned Vegetables?
Using canned vegetables can significantly reduce prep time, allowing you to whip up this meal even on the busiest days. They are also a great way to ensure consistent flavor and texture.
Moreover, canned vegetables are harvested at their peak ripeness and canned quickly, preserving essential nutrients. This makes them a convenient and nutritious choice for your pot pie.
Health Benefits of This Recipe
This low calorie chicken pot pie is a healthier alternative to traditional versions. By using lean chicken breast and low-fat ingredients, you can enjoy this classic dish without the excess calories and fat.
The inclusion of mixed vegetables adds fiber, vitamins, and minerals, contributing to a well-balanced meal. Plus, the comforting nature of the dish ensures that everyone leaves the table satisfied.
Pairing Suggestions
This chicken pot pie can be served as a standalone meal, but you can elevate your family gathering by pairing it with a side salad or some crusty whole-grain bread. A light green salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the pot pie.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheating can be done in the oven or microwave. For the best results, reheat in the oven at 350°F (175°C) until warmed through to maintain the pie crust’s flakiness.
Freezing Instructions
This chicken pot pie can be frozen before baking. Simply assemble the pie, cover tightly with plastic wrap, and then aluminum foil. Freeze for up to 3 months. When ready to bake, remove from the freezer and bake directly from frozen, adding an additional 10-15 minutes to the cooking time.
Tips for Success
Here are a few tips to ensure your chicken pot pie turns out perfectly:
- For a richer flavor, consider adding fresh herbs like rosemary or thyme.
- Make sure not to overcook the chicken in the skillet; it will continue to cook in the oven.
- If you prefer a thicker filling, you can add 1 tablespoon of cornstarch mixed with a little cold water before adding the cream of chicken soup.
- For an extra crunch, sprinkle some breadcrumbs on top of the crust before baking.
Frequently Asked Questions
1. Can I use fresh vegetables instead of canned?
Absolutely! You can use fresh vegetables, but you will need to cook them prior to adding them to the filling to ensure they are tender.
2. Is there a vegetarian version of this pot pie?
Yes, you can substitute the chicken with a variety of mushrooms or a meat substitute like tofu, and replace the cream of chicken soup with a cream of mushroom alternative.
3. Can I make this pot pie ahead of time?
Yes, you can prepare this dish ahead of time and store it in the refrigerator or freezer until you are ready to bake it.
4. How can I make the crust healthier?
You can use whole wheat pie crust for added fiber or even make a crust with almond flour for a low-carb option.
Final Thoughts
This low calorie chicken pot pie with canned vegetables is the perfect solution for large family gatherings. It combines convenience with wholesome ingredients, ensuring everyone will enjoy it. With its comforting flavors and easy preparation, you can spend less time in the kitchen and more time making memories with your loved ones.
Now it’s your turn to try this recipe at your next family gathering. Enjoy the deliciousness and the smiles around your table!
