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Chicken Pot Pie

Chicken Pot Pie
  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredientes 11
  • Porciones 8
52% fewer calories • 80% less sat fat • 76% less fat than the original recipe. With veggies, chicken, and a flaky crust, here’s your all-in-one answer to the question, “What’s for dinner?”

Ingredientes

  • 1 bag (12 oz) 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 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
  • 4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instrucciones

  • 1
    Cook and drain vegetables as directed on bag.
  • 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.

Consejos de expertos

  • We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
  • For a different pot pie topping, make the recipe with Pillsbury™ Crescent Recipe Creations™ refrigerated flaky dough sheet instead of the pie crust. Pour chicken mixture into 11 x 7- or 12 x 8-inch glass baking dish. Place the dough rectangle over hot filling; press to seal edges. Cut vents for steam. Bake 25 to 30 minutes or until crust is golden brown.
  • Don't want to cook chicken? Look for cut-up cooked chicken near the other cooked meats or in the freezer section of the grocery store. Rotisserie chicken can also be used.

Información Nutricional

Información Nutricional

Porción: 1 Serving
Calorías
270
Calorías derivadas de la grasa
80
Grasa total
9g
14%
Grasa saturada
3 1/2g
17%
Grasas trans
0g
Colesterol
50mg
17%
Sodio
490mg
20%
Potasio
500mg
14%
Carbohidratos totales
27g
9%
Fibra dietética
1g
5%
Azúcares
3g
Proteína
20g
% Valor Diario*:
Vitamina A
20%
20%
Vitamina C
2%
2%
Calcio
6%
6%
Hierro
6%
6%
Intercambios:
1 1/2 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1/2 Vegetal; 2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 1/2 Grasa;
Selección de carbohidratos
2
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • 52% fewer calories • 80% less sat fat • 76% less fat than the original recipe. With veggies, chicken, and a flaky crust, here’s your all-in-one answer to the question, “What’s for dinner?”
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