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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.3
  • Total Fat: 10.2 g
  • Cholesterol: 11.2 mg
  • Sodium: 631.3 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: HEALTHPRINCESS9
Chicken Pot Pie

Introduction

Wonderful comfort food without the calories! Wonderful comfort food without the calories!
Number of Servings: 8

Ingredients

    -1 bag (12 oz) frozen mixed vegetables
    -3 tablespoons all-purpose flour
    -½ teaspoon salt
    -¼ teaspoon poultry seasoning (or use a grill mate seasoning)
    -¼ teaspoon pepper
    -1 ¼ cups fat-free (skim) milk
    -½ cup finely chopped onion
    -1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
    -¼ cup fat-free sour cream
    -4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
    -1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

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.

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHPRINCESS9.






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