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Chicken Pot Pie

Chicken pot pie is a homey, family favorite. The rich, creamy sauce and tender chunks of chicken make this a perfect comfort food. Unfortunately, that rich sauce is often made with heavy cream and the flaky crust depends on a whole lot of butter. We wanted to create a lighter version of this cold-weather favorite that we could enjoy without the guilt. Chef Bonnie Moore was up to the challenge and with some clever changes, we ended up with a much slimmer dish. With 1/3 of the cholesterol, 23 fewer grams of total fat, and half the saturated fat and sodium of the original, this is a recipe we feel good about cozying up to.

Bonnie was able to make these changes by:

  • Replacing heavy cream with nonfat buttermilk
  • Adding more vegetables to the recipe
  • Reducing the amount of butter used and eliminating the shortening completely
  • Using fresh herbs instead of dried for more flavor, with less fat
  • Making the crust with cornmeal for a richer flavor

2 pounds boneless chicken thighs, skinned
3 cups chicken broth
2 medium onions
4 green onions, sliced
10 ounces mushrooms
3 large carrots
1 package frozen peas
2 tablespoons vegetable oil
5 tablespoons butter
teaspoon dried thyme
cup chopped parsley
cup heavy cream
teaspoon pepper
1 egg
2 cups flour
cup vegetable shortening
cup cheddar cheese

1 pound boneless, skinless chicken breasts
3 cups chicken stock
1 small onion
1/8 pound mushrooms
1 small carrot
1/2 cup turnips
1 medium russet potato
1/2 cup frozen peas
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh thyme
1 1/4 cups flour
1/2 cup cornmeal
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1/3 cup nonfat buttermilk
2 tablespoons sugar

   

Calories: 731
Total Fat: 37 g
Saturated Fat: 14 g
Protein: 43 g
Total Carbohydrates: 56 g
Cholesterol: 207 mg
Dietary Fiber: 6 g
Sodium: 1232 mg
Percent Calories from Fat: 45%
Percent Calories from Protein: 24%
Percent Calories from Carbohydrates: 31%

Calories: 427
Total Fat: 14 g
Saturated Fat: 7 g
Protein: 28 g
Total Carbohydrates: 46 g
Cholesterol: 79 mg
Dietary Fiber: 3 g
Sodium: 710 mg
Percent Calories from Fat: 30%
Percent Calories from Protein: 27%
Percent Calories from Carbohydrates: 43%

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