Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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Prep 15 min
Total 1 hr 5 min
Ingredients 11
Servings 8

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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?”

Ingredients

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Directions

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.

Expert Tips

tip 1
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
tip 2
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.
tip 3
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.

Nutrition Information

270 Calories, 9g Total Fat, 20g Protein, 27g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 270

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 490mg; 20%

Potassium: 500mg; 14%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 1g; 5%

Sugars: 3g

Protein: 20g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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?”