Crystals Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 bag Birds Eye, Mixed Vegetables, Steamfresh (cooked)2 T all purpose flour1/4 tsp Salt 1/4 tsp Poultry Seasoning1/4 tsp black pepper 1/2 cup Milk, 1%4 T Light Butter, Salted1/4 cup chopped Onions1 can Campbell's Cream of Chicken Soup (98% fat free)1/4 cup Light Sour Cream1 Chicken Breast (cooked), chopped into chunks2 Pillsbury Pie crust, defrosted1 medium Golden Potato, raw, chopped into small chunks
1. Simmer chicken breast in water (or chicken broth) for 1 hour until cooked through and tender (You can also used leftover baked chicken breasts). Remove from liquid and allow to cool. Cut into small chunks.
2. Cook vegetables as directed. Take pie crust out to defrost (will need about 15 minutes)
3. Heat oven to 375 degrees. In a medium sized saucepan, mix flour, salt, poultry seasoning, pepper and milk with wish until blended. Stir in onions and potatoes. Cooke over medium heat for 5 minutes, stirring frequently, until thickened.
4. Stir in soup and sour cream. Add chicken and half of the bag of vegetables. Mix well. Cook until thoroughly heated.
5. Line the bottom of a pie dish with one layer of pie crust. (I like to grease my pan a little so it doesn't stick). Pour filling into pan. Place 2nd pie crust on top of filling. Seal edges and flute as desired. Cut slits in several places in the crust.
6. Bake 35 to 40 minutes or until curst is golden and mixture is bubbly. Let stand for 10 minutes before serving.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user CSTEIN0884.
2. Cook vegetables as directed. Take pie crust out to defrost (will need about 15 minutes)
3. Heat oven to 375 degrees. In a medium sized saucepan, mix flour, salt, poultry seasoning, pepper and milk with wish until blended. Stir in onions and potatoes. Cooke over medium heat for 5 minutes, stirring frequently, until thickened.
4. Stir in soup and sour cream. Add chicken and half of the bag of vegetables. Mix well. Cook until thoroughly heated.
5. Line the bottom of a pie dish with one layer of pie crust. (I like to grease my pan a little so it doesn't stick). Pour filling into pan. Place 2nd pie crust on top of filling. Seal edges and flute as desired. Cut slits in several places in the crust.
6. Bake 35 to 40 minutes or until curst is golden and mixture is bubbly. Let stand for 10 minutes before serving.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user CSTEIN0884.
Nutritional Info Amount Per Serving
- Calories: 322.7
- Total Fat: 15.9 g
- Cholesterol: 35.3 mg
- Sodium: 624.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.5 g
- Protein: 11.6 g
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