Healthified Chicken Pot Pie

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 11
  • Servings 8

Ingredients

Steps

  • 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 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 Facts

Serving Size: 1 Serving (about 1 cup)
Calories
300
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
680mg
28%
Potassium
350mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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