Healthified Chicken Pot Pie

Healthified Chicken Pot Pie

Healthified Chicken Pot Pie
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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?"


  • 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


  • 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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