Healthy Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 648.1
  • Total Fat: 17.8 g
  • Cholesterol: 85.0 mg
  • Sodium: 2,130.6 mg
  • Total Carbs: 82.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 44.3 g

View full nutritional breakdown of Healthy Chicken Pot Pie calories by ingredient
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Number of Servings: 4

Ingredients

    Cook and drain vegetables as directed on bag.2Heat oven to 375F. 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.3Stir 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.

Directions

Cook and drain vegetables as directed on bag.2Heat oven to 375F. 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.3Stir 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: 4

Recipe submitted by SparkPeople user MGONAGL.

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