Even as registered dietitians, we’re the first to admit that there is something so satisfying about comfort food. Growing up it was our mom’s creamy thick and chunky soups and her homemade pizza. Oh, and how can we forget her grilled cheese that as little girls we’d try to make her prepare open-faced, so that we could watch the cheese bubble in the toaster and then savor every last bite—boy did that hit the spot! And of course, nowadays, we’ve been creating waistline-friendly versions of comfort food so we can all enjoy it without guilt! Remember our Skinny Mash, Skinny Mac and Cheese and Spaghetti Squash with Tomato Sauce and Parmesan Cheese? Well, now we’ve got another comfort food for the waistline—and for the soul! Guiltless Lil’ Chicken potpie!
Traditionally, this comfort food is loaded with fat, calories, and cream. But we refuse to do that to your waistline, so being both food lovers and registered dietitians, we revamped this calorically dense dish by simply nixing all those doozy ingredients that spell bathing suit trouble–and made it nutritious! So say hello to your 28 calorie, bite sized potpies! A lighter, more snackable , yet classic way to have your favorite foods while keeping it healthy! Vegetables, chicken, and flavor are stuffed into each wonton. Have fun popping it in your mouth without the guilt.
How does the delicious but guilt-free magic happen?
First, we swap in Wonton wrappers which are low in calories yet still give a similar taste to the calorie-laden crust of a traditional chicken potpie. Then we create a healthy, creamy soup—it thickens and makes for a great wonton filling. And since we’re veggie obsessed (how could we not be after witnessing all of the health, beauty and weight loss benefits veggies have and watching them work their magic on us—and on our clients?! After all, that’s why we wrote our latest book, The Nutrition Twins Veggie Cure to help everyone to deliciously get their veggie servings and reap all the benefits!), we loaded the soup with tons of veggies, because of their AMAZING health benefits! And lastly, we substituted almond milk and ditched loads of calories from cream. But don’t worry—we still have all of the creaminess– and WOAH what a hit. A perfect appetizer, snack, or even entrée to make for just about any occasion!
So if you’re craving something yummy, but don’t want the tummy, go ahead and give these lil’ nuggets a whirl!
So if you’re craving something yummy, but don’t want the tummy, go ahead and give these lil’ nuggets a whirl!
Lil’ Chicken Pot Pies
(Yields 40 pot pies)
Ingredients:
- 1/2 pound skinless, boneless chicken breast halves – cubed
- 40 pack Wonton wrappers
- 1 cups sliced carrots
- 1/2 cup frozen green peas
- 1/4 cup sliced celery
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 teaspoon celery seed
- 1 cup low sodium chicken broth
- 1/3 cup unsweetened almond milk
- 1/4 cup chopped Italian parsley
- dash of salt and pepper
Directions:
- Preheat oven to 425 degrees F.
- Combine chicken, carrots, peas, and celery in a saucepan. Cover the pan with enough water to cover the food. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and almond milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place a heaping tablespoon of chicken mixture into each wonton and fold corners over.
- Bake in preheated oven until wonton is golden brown, about 15 minutes. Cool for 10 minutes before serving.
Nutritional Information:
Per 2 wonton cups
Calories 56; Fat <1g; Saturated Fat 0g; Carbohydrates 10g; Protein 4g; Cholesterol 6mg; Sodium 104mg; Fiber 1g
- ½ pound skinless, boneless chicken breast halves - cubed
- 40 pack Wonton wrappers
- 1 cups sliced carrots
- ½ cup frozen green peas
- ¼ cup sliced celery
- ¼ cup chopped onion
- ¼ cup all-purpose flour
- ¼ teaspoon celery seed
- 1 cup low sodium chicken broth
- ⅓ cup unsweetened almond milk
- ¼ cup chopped Italian parsley
- dash of salt and pepper
- Preheat oven to 425 degrees F.
- Combine chicken, carrots, peas, and celery in a saucepan. Cover the pan with enough water to cover the food. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and almond milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place a heaping tablespoon of chicken mixture into each wonton and fold corners over.
- Bake in preheated oven until wonton is golden brown, about 15 minutes. Cool for 10 minutes before serving.
