Healthified Chicken Pot Pie

52% fewer calories • 80% less sat fat • 76% less fat than original chicken pot pie. With veggies, chicken, and a flaky crust, it answers the question, “What’s for dinner?”

SIDE AND SNACKS 30 MINS VEGETARIAN HEALTHIER LIVES NORTH AMERICA FOOD WASTE TIP

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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

1/2cup 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

Nutrition Information

300 Calories, 10g Total Fat, 25g Protein, 26g Total Carbohydrate, 4g Sugars

Instructions

Cook and drain vegetables as directed on bag.
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.
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.
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.