Healthified Chicken Pot Pie
Healthified Chicken Pot Pie
Provided by: live better america
total
prep
52% fewer calories • 80% less sat fat • 76% less fat than the original recipe see the comparison With veggies, chicken, and a flaky crust, here’s your all-in-one answer to the question, “What’s for dinner?"
Ingredients
- 1 bag (12 oz) frozen mixed vegetables
- 3 tablespoons all-purpose flour
- 4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
- 1 box refrigerated pie crusts, softened as directed on box
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 1/4 cups fat-free (skim) milk
- 1/2 cup finely chopped onion
- 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
- 1/4 cup fat-free sour cream
Directions
- Cook and drain vegetables as directed on bag.
- Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
- Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
- Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
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