- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.9
- Total Fat: 8.5 g
- Cholesterol: 76.2 mg
- Sodium: 621.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.1 g
- Protein: 31.2 g
"Healthified" Chicken Pot PieSubmitted by: MGIBSON83
IntroductionRecipe from Eat Better America for a healthier, but still VERY tasty chicken pot pie. Recipe from Eat Better America for a healthier, but still VERY tasty chicken pot pie.
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups 1% milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup light sour cream
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 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.
3 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.
4 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 MGIBSON83.