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

Prep 15 min
Total 1 hr 5 min
Ingredients 11
Servings 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?”

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 box Pillsbury™ refrigerated pie crusts, 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.

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.

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.

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?”

Chicken Pot Pie

Ingredients