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Growing up in central Kentucky, Chicken Pot Pie was a classic comfort food. However, when the traditional recipe calls for a roux (a combination of flour, butter and cream), the calories add up quickly, not to mention the dragging time it takes to get the recipe just right. Over the years, I’ve found when I combine my cabinet staple reduced-fat Campbell’s cream soup with tons of delish veggies and serve it individually, you can’t tell the difference.