I would like to know this too! I think the main problem is the crust, because the makers probably use lard or some other such nutritional nonsense in it. The gravy is also probably a challenge. I guess what might be easiest would be to find some sort of fat free/low fat gravy to mix with the veggies and chicken, and only use the bottom of the pie shell. Depending on where you live there might be more expensive/low calorie alternatives for the gravy and crust, or maybe crust is just high calorie no matter what. Hmm.

Yeah commercial chicken pot pie is ridiculous.  There are a lot of good suggestions here, though.  I like the reduced fat biscuit idea.  Pillsbury makes some VERY tasty biscuits-in-a-can.  Be careful though; they are still full of calories.

Search the CC database - there are a lot of great pot pie recipes there, but most of them are for multiple servings (4-8) - I don't know how easy it is to modify them to individual servings.

And I found another one at Hungry Girl.com that uses reduced fat crescent rolls for the crust:

http://www.hungry-girl.com/chew/chewdetails.php?isid=1045

THANKS EVERYONE!!!! Please keep the recipes and idea comming!!

I agree with gi-jane. I would rather have a little less of something the way I love it than try to remake it into something "healthy" that misses the boat.

I like making a Bisquik chicken pot pie.  No crust on the bottom, mix cooked chicken (1 cup), can of cream of chicken soup (I usually use cream of mushroom), cup of frozen vegetables (thawed).  Mix that in a pie plate and then there is some Bisquik concoction that is more liquidy than biscuit dough.   that you pour on the stuff.  Bake it and it's just like chicken pot pie. 

I think it's either on the box or one of the Bisquik books but I'm sure it's on their website.  This serves two extremely hungry people but it's in like an 8" pie dish.  It really should be for 4. 

I'm one of those people with a crustless-pot pie recipe.

Sweat .25 c onion and .25 c celery, chopped, in 1 tbs olive oil. Mix in 2/3 c frozen mixed veggies and 1 boneless skinless chicken breast, cut into bite-sized pieces. Sprinkle 1 tbs flour over the mixture as it cooks and stir vigorously. Cook until chicken is done, then add .5 c chicken broth or stock and .25 c skim milk. Bring to a boil, then reduce to a simmer until sauce is thickened (usually about 5 minutes).

I pour the whole thing over some egg noodles and it's delicious.

I make chicken pot pies for my family all the time.  I start with basic ingredients for hubby and then add veggies for my daughter and I.

To make the gravy I use chicken broth that was first used to boil sweet potatoes.  This way all the nutrition from the potatoes stays with the broth.  I remove the potatoes and sit aside.  I pan saute lean chicken breasts on the stove top, when done sit aside with potatoes. I then use the same pan I sauteed the chicken to mix in wheat flour with the chicken broth until the gravy is just thick enough (not too thick, not too runny).  Cut up the chicken and potatoes and mix with some of the gravy.  Now in individual pot pie pans I add the ingredients each person likes.  Hubby gets just gravy, potatoes and chicken.  My daughter and I add sliced mushroom, peas, carrots and fresh chopped rosemary.  You can add more gravy depending on how much you like.  We also add non-fat cheddar cheese sometimes.  For the girls I only put on a top crust, hubby gets crust all around.  I use the ready made pie crusts for the tops. 

As I am making individual ones and want to know which one belongs to who I cut each person first initial into the crust top. 

I always make extra as my daughter and I love to have them the next day too.

Have fun with it.  Homemade is always so much better tasting.  I love the addition of rosemary in mine.  Can't find that anywhere else.  Daughter loves to add hot sauce to hers.  You can do so much!

I am SO very happy that you asked!! I love chicken pot pie and all sorts of crazy variations of it. I have found that if you make it at home it's nearly always better (nutritionally speaking) than store bought.

Cooking light recently had a lighter version that looked super tasty on the cover not long ago and I book marked it on my favorite cooking website although I have yet to try it.

My absolute favorite is a polenta crust chicken pot pie, but you have to make some smarter choices when preparing it. Heck this applies to any recipe you have! On this one I use cooking spray instead of the mass quanity of olive oil, double the veggies and half the creamy sauce (half the butter, flour, stock and cream mentioned in that portion). If you make one large casserole instead of individuals, you can also cut the polenta nearly in half without missing it. The cheese can be replaced with Parmesan. All of the changes lighten the dish by 150 calories per serving for 4 servings but I find you can easily get 6 out of it. bringing it down to about 500 calories. I posted the lighter version here. It is still quite fatty but the butter really makes the dish in my opinion.

I know it seems hardly worth using an existing recipe with all of those changes but it shows you what you can do when you make better choices, you can turn almost any recipe into someting that you don't have to feel guilty eating every now and again.

Thanks Everyone!! I can't wait to make it!!!!