Healthified Chicken Pot Pie

(136)
44 reviews.
  • 15 min prep time
  • 1 hr 5 min total time
  • 11 ingredients
  • 8 servings

Ingredients

1
bag (12 oz) Green Giant™ Steamers™ 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. 1 Cook and drain vegetables as directed on bag.
  2. 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. 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. 4 Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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