There really isn't much difference between this and the original, which I had been meaning to make. I normally use low fat or fat free milk anyway and the minimum amount of butter so that was in line with what's suggested here. However, it's much lower in fat and calories if you get rid of some of the pie crust. I had leftover chicken so boiled the veggies in the broth; reserved the broth; added 2T butter to the veggies, stirred in the flour, and then slowly incorporated the milk; returned the broth to the pot. When this thickened, I added the chicken and peas. I poured into two 4 x 7 baking dishes and used about 3/4 of a pie crust cut into rectangles to cover. (I saved the extra scraps for another use.) This was 4 hearty servings. By making those small changes, this calculated at about 416 calories and 17g fat at 4 servings or 208 cal and 8.5g fat for 8 (as written). Healthier is subjective, but I would prefer to have more substance and less wrapping for something like this.
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There really isn't much difference between this and the original, which I had been meaning to...