Do you mean you want to use this fried chicken in some other recipe, like a pot pie or something? Being fried it isn't going to be low calorie from the get-go. Is it breast or thighs? Thighs also have more calories than breast meat. You could lower the calories by removing any breading or other coating.

I have a whole broasted chicken. I take off all the breading on any chicken or fish I bring home. I happened to get one for watching the Oscars last night. Yes, like a pot pie or I had some rice the other day with a good gravy or sauce and veggies. Don't like to spend hours cooking. Just me, you know. Barb

Barb, I've found that I can make a passable "sauce" or "gravy" with chicken broth and a little cornstarch, that avoids the extra fat used to make a roux. Chicken pot pie isn't going to be low cal no matter what you do, because you have to have some kind of a crust. You can shred the chicken, add whatever vegetables you like (even a bag of mixed vegetables from the freezer will work), thicken your broth and heat the meat and veggies in the broth until they are heated through. Serve over brown rice or toast a slice of bread (low cal/high fiber if you want to reduce the calories) to go under the mixture or to use as a top "crust" with no bottom crust. I often add low fat milk to the sauce to make a creamy version. I've also found that instant potato flakes, which I keep on hand to add to a bread recipe I like, will thicken soups and sauces in lieu of that fat/flour roux mixture. It's not the same, of course, but it works.

Annie

Cut up your chicken. In a sauté pan with some chicken stock, add lots of green veggies ; asparagus, green beans, spinach, peas..; then add lovely fresh green herbs ; parsley, basil, a hint of taragon, add some boiled new potatoes, then your chicken to heat through and you'll have a lovely fragrant dish.

The other day I made a pork roast in the crockpot, supposed to have cream of mushroom soup in it. I browned the roast, then cooked some onions, green peppers, celery & some mushrooms in the drippings & added to the crockpot. When done, I tried poured off the broth with all the veggies & whirred them up with a stick blender. With salt & pepper it thickened nicely & tasted quite good. Think I also added some thyme & parsley, probably other stuff, didn't go by a recipe. Not quite as smooth as when using flour but quite respectable. DH is diabetic & avoids gravy but loves it. I was just thinking I would try it again with chicken, etc.