Healthy Eating
  • Northeast Wisconsin
  • February 2011
Written by 

Skinny Chicken Pot Pie


1¼ lb. chicken breast

½ c. onion

4 stalks celery

1 c. carrots

4 green onions

2 cloves garlic

½ of an Anaheim chili pepper

Hot sauce to taste

1 can 98% fat free cream of mushroom soup

1 pastry shell

Salt and pepper 


Preheat oven to 350º.

Prepare ingredients: Dice onions; chop celery, carrots, green onion and chili pepper; and press garlic cloves. Set each aside individually.

Spray nonstick pan with cooking spray and cook chicken over medium heat until juices run clear.

Remove from pan, let cool slightly and dice into bite-sized pieces.

Return diced chicken to pan, add in remaining ingredients (except for soup and pastry shell) and cook for 5 to 10 minutes.

Remove from heat, stir in soup and pour into 9" x 11" baking dish.

Roll out pastry shell, place on top of chicken mixture and season with salt and pepper.

Bake for 30 minutes or until pastry shell is golden brown.

Nutrition Facts (per serving):

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 6

Calories 327

Total Fat 13g

Total Carbohydrates 23g

Protein 26g

Shana Conradt

Shana Conradt is co-founder, developer and nutrition specialist for She is the author of Getting Fit With Food: 101 Healthy Eating Recipes.

She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC's The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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