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 )

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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.