One of the hardest things about trying to eat a healthy, low fat diet, after years of, well, not, is that I find myself craving comfort foods. Particularly in the fall. So when I found myself craving chicken pot pie, I knew I was in trouble. Every healthy modified version I found was either still to fat laden for my liking, or just sounded disgusting. So, I came up with these....
I started off with won ton wrappers. Using olive oil cooking spray, I lightly sprayed a muffin tin (I found metal works better than silicone in this instance), then I put two won ton wrappers in the bottom of each muffin cup, so that they overlapped and filled the cup.
Next, I created a mixture of the following: 8 ounces of boiled chicken breast tenders which I had shredded, 3/4 cup frozen peas and carrots, 3/4 cup fat free cheddar cheese, and one can 98% fat free cream of chicken soup. I mixed this, along with parsley and poultry seasoning, until blended. Then, I spooned the filling into each wonton lined cup in the muffin tin. I popped them into a 350 degree oven until the won tons were crispy and slightly brown.
After removing from the oven, I carefully removed the cups and placed on wax paper to cool, while I repeated the process. The first dozen was for freezing, the second was for dinner.
I served with oven roasted red potatoes with herbs and reduced fat Parmesan cheese, and more peas and carrots.
Nutrition information (just for the pot pie cups)
Serving size: 2 cups
Carbs: 25 g
Fat: 2 g
Protein: 15 g
WW Points Plus: 5