LOW CALORIE CHICKEN POT PIE RECIPE- Healthy Eating
Fall, Winter and Spring this meal is one of my staple recipes for my family. It's delicious, but healthy and perfect for a cozy night in. Let me know what you think of this dish if you make it!
Ingredients:
2 Chicken Breasts
Carrots
Celery
Frozen Corn
Frozen Peas
Yellow Onion
Unsweetened Almond Milk
Flour
Pie Crust (store bought is just fine)
Salt
Pepper
Garlic Powder
Thyme
5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
How to Make Christopher Kimball's No-Shrink Pie Dough
Christopher Kimball, founder of Christopher Kimball’s Milk Street, spent decades perfecting this recipe for foolproof pie dough. He used techniques from Japanese bread-making to develop a crust that’s both tender and easy to work with. Get the recipe here: and learn more about Christopher Kimball here:
For more of Christopher Kimball's recipes, check out Milk Street at
How to make Shortcrust Pastry for pies | Jamie Oliver
Jamie shows you the perfect recipe for making shortcrust pastry at home. Dead simple with maximum results. You can even add some cheese for an extra kick of flavour. Great for pies and loads of other dishes.
Love pie? Then check out Jamie's Beef and Ale Aussie Meat Pie recipe right here:
Got any other great tips for making pastry? Drop them in the comments below - we'd love to hear from you.
Links from the video:
Aussie Meat Pie |
Jamie's Perfect Porridge |
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Music:
Matthew Smithies | Anybody |
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Pie Crust, low fat
This is a geart low fat pie crust.
1 cup Fiber One Cereal, original flavor
2 full sheets, reduced fat graham crackers
3 Tablespoons Splenda
1/4 cup light margerine, I use Brummel and Brown
2 tablespoons water
Preheat oven to 350*
Place margerine and water in a microwave safe bowl. Melt margerine. (It usually takes 30 seconds in my microwave. Crush graham crackers and cereal untll they are fine crumbs. Stir crumbs together with splenda. Add melted margerine. Stir until moist. Press into a greased pie plate. Bake 10 minutes in a 350* oven, let cool. Fill with your favorite pie filling.
1/6th of crust
60 calories
4.3 grams of fat
13 carbohydrates
5 grams of fiber
1 protein
1/8 th of crust
45 calories
3 gramsof fat
10 carbhydrates
3.75 grams of fiber
.75 protein