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Crusty Chicken Pot Pie

This bubbly pot pie is made from scratch and oh-so good for you with with 6 grams of fiber per serving.

Per Serving: 400 calories, 3.5 g fat, 29 g protein, 38 g carbohydrates, 6 g fiber, 58 mg cholesterol, 577 mg sodium
Crusty Chicken Pot Pie Photo
Yield: Serves 4



  • 1 can (10 ¾ oz) reduced fat cream of celery soup, undiluted
  • 1/2 cup skim milk
  • 2 cups cooked diced (skinless) chicken breast
  • 1 package (10 oz.) frozen mixed vegetables, thawed and drained
  • 1 tsp. chicken granules
  • 1 tsp. Mrs. Dash


  • 3/4 cup unbleached flour
  • 1/4 cup plus 2 Tbs. oat bran
  • 1 1/2 tsp. baking powder
  • 2 Tbs. light margarine, cut into pieces
  • 1/3 cup nonfat buttermilk


  1. Preheat oven to 375 degrees. Coat a 9-inch pie plate or other baking dish with nonstick spray.
  2. Combine all of the filling ingredients and pour prepared baking dish.
  3. Set aside
  4. To make the crust, combine the flour, oat bran and baking powder in a bowl.
  5. Cut in the margarine until the mixture resembles coarse meal
  6. Stir in the buttermilk and combine until the dough is stiff and pulls away from the bowl
  7. Turn out onto a lightly floured surface
  8. Pat or roll dough to about the same width of the baking dish. Cut dough into thin strips and make a lattice pattern on top of the chicken mixture
  9. Bake -30 minutes or until the filling is bubbly and the crust is lightly browned
  10. Remove the dish from the oven and let it rest 5 minutes before serving

Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for

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posted Jan 10th, 2010 6:10 am


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