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?”

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Servings 8

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( 133 ) Ratings

133 Ratings

5 Stars 12%

4 Stars 16%

3 Stars 12%

2 Stars 17%

1 Stars

Member Reviews ( 43 )

1597680e-1d54-433d-b17d-7bc670b99d0b

ingredients 11
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

1: bag (12 oz) Green Giant® Valley Fresh 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

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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

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Expert Tips

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 11x7- or 12x8-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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 680mg; 680%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

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

Review & Comments

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swiss07

report Posted Mar. 6, 2013 10:49 PM

Tonight was the second time I've made it. This time, I made individual pot pies using ramekins. (I used the prepared pie crust and cut circles to fit the top of the ramekin.) I'm following the weight watcher plan and having individual servings makes it easier. (8pp/serving) I put frozen chicken breasts in the crock pot in the morning on high, and by afternoon they are easy to shred. Also, I doubled the amount of veggies. The whole family loves this! (Best part is that there are leftovers for tomorrow's lunch!)

Working_Mom

report Posted Jan. 29, 2013 11:34 AM

Just made this last night, it was delicious!! Very creamy and super easy to make. If you want to save time on cooking the chicken ahead of time, just buy an already cooked chicken, shred it and viola! I put it in a square pan and it worked just as well. This will become a part of my regular rotation. Very yummy!

SusanH051

report Posted Jan. 23, 2013 8:08 PM

Liked this better than other easy pot pie recipes. The cream sauce was much improved with the milk/flour and sour cream addition to the cream of chicken - subduing the "canned" flavor of using just the cream of chicken. Added poultry seasoning and fresh thyme. Also microwaved veggies in their bag vented to save time & mess. Fits well in a std 9" pie plate however use a baking sheet to catch bubble overs. Used only one crust to keep from tasting too dry.

SusanH051

report Posted Jan. 23, 2013 8:04 PM

This was better than other easy pot pie recipes I've used. I liked the "sauce" better with the milk/flour & sour cream added subduing the "canned" tasted of cream of chicken. Added fresh thyme & poultry seasoning. Used only one crust on top. Steamed veggies in bag in microwave to save time, mess. Fits well in a 9" pie pan however use a baking pan under neath for any bubble overs.

ReneeShelly

report Posted Nov. 13, 2012 9:40 AM

Yumm!! Made this for my family and they loved it. Thanks!!