It's Comfort Food Week at Reservation For Two, which means I'll be serving up some of my favorite meals from my youth that continue to sooth my food soul today.  Of course, each meal plan is designed for two, so the meals I once shared with my family, can now be enjoyed with my husband.

The Main Dish
I'm kicking off Comfort Food Week with chicken pot pie.  This hearty dinner is the perfect remedy to a long, cold day.  

My chicken pot pie dinner is not only tailored for parties of two, but it is also a healthier take on a dish that has a bad rep for being loaded with fat and calories.  And the good news just keeps on coming, as this recipe also falls under my favorite category -- quick and easy.  

Chicken Pot Pie
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
1 uncooked chicken breast, cut into small cubes and seasoned with salt and pepper
1/4 small onion, diced
1 celery stalk, sliced
1 large carrot, thinly sliced (about a centimeter thick otherwise they won't cook all the way through)
1/2 cup frozen peas
1 can 98% fat free cream of chicken soup
1/2 cup chicken stock
4 Pillsbury crescent roll dough triangles (from a tube of Pillsbury crescent rolls)
1 teaspoon salt 
1 teaspoon pepper
cooking spray 
2 x 14 ounce oven safe bowls

1. Preheat oven to 400 degrees F.
2. In a small mixing bowl, combine cream of chicken soup, chicken stock, salt and pepper.  Mix well.  

3. Grease your oven safe bowls with cooking spray.  Line each bowl with 2 crescent roll dough triangles (I either form the triangles around the edges, and then I leave the corners to wrap over the top of the bowl, or I create an upside-down chicken pot pie and form the dough around the bottom of the bowl).
Option 1
Option 2
4. Add carrot, celery, onion, peas and chicken to the bottom of each bowl.  
5. Pour soup mixture over the vegetables until the bowl is almost full. 
6. If you chose option 1, take the edges of the crescent rolls and cover the top of the soup. 

7. Bake for 15 to 20 minutes or until soup is bubbling and crescent rolls are golden brown. 

The skinny on the chicken pot pie
Chicken pot pie has often been labeled as one of the worst meals in the frozen food section.  This is unfortunate because it tastes so good!  However, with a few minor alterations, I found a way to reduce the typically 40 grams of fat and 700 calorie per serving dish to about 400 calories and 14 grams of fat.  And it still tastes just as good as I remember. 

Below is the calorie and fat breakdown for one of my chicken pot pies:
• 2 x crescent rolls: 180 calories and 8 grams of fat 
• 1/2 can cream of chicken soup: 90 calories and 3 grams of fat
• 1/4 cup chicken stock: 5 calories and 0 grams of fat
• vegetables: 50 calories and .2 grams of fat
• chicken: 82.5 calories and 1.5 grams of fat
Total: 407.5 calories and 14.2 grams of fat

I'd love to hear from you.  What are some of your favorite comfort food recipes?

09/19/2011 20:19

can't wait to try this!

Christina Nunn
01/02/2013 08:58

this is a great idea!! I am assuming the chicken breast is cooked before adding it to the pot pie, yes?

01/03/2013 16:24

I actually used uncooked chicken and it cooked through quite nicely. However, if you'd prefer to brown the chicken pieces in a skillet first that is fine too.


Leave a Reply.