Chicken pot pie is the perfect comfort food – tender chunks of chicken smothered in gravy and topped with a pastry or biscuit crust –– so delicious! Unfortunately, this mouthwatering supper is often made with lots of heavy cream and butter.
The IAFF consulted with FoodFit Executive Chef Bonnie Moore, who was able to keep the rich, creamy taste but slash the unwanted fat by substituting buttermilk for heavy cream and using less butter.
She also added more vegetables, which are a goldmine of vitamins, minerals, fiber and disease-fighting antioxidants. Eating plenty of vegetables can decrease your risk of heart disease, diabetes and certain cancers.
In the end, Chef Bonnie served up a chicken pot pie with one-third less cholesterol, 40 percent fewer calories, nearly two-thirds less fat and half the saturated fat and sodium of the original dish. This is a recipe you can cozy up to.
|
