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"Healthified" Chicken Pot Pie

"Healthified" Chicken Pot Pie
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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?” From eatbetteramerica.

Prep Time:
15 Min
Total Time:
1 Hr 5 Min
Makes:
8 servings (about 1 cup each)
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INGREDIENTS
1bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3tablespoons all-purpose flour
1/2teaspoon salt
1/4teaspoon poultry seasoning
1/4teaspoon pepper
1 1/4cups fat-free (skim) milk
1/2cup finely chopped onion
1can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4cup fat-free sour cream
4boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1box 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.

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