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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?” MAS + MENOS -

Ingredientes

bag (12 oz) frozen mixed vegetables

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

can (10 3/4 oz) condensed 98% fat-free cream of chicken soup

1/4

cup fat-free sour cream

boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instrucciones

Esconder

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

Porción: 1 Serving

Calorías: 270
Calorías derivadas de la grasa: 80

% Valor Diario

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

*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?”