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Skinny Chicken Pot Pie

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  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 8
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52% fewer calories • 80% less sat fat • 76% less fat than the original recipe. With veggies, chicken, and a flaky crust, here’s your all-in-one answer to the question, “What’s for dinner?”

Ingredients

1
bag (12 oz) 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 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

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
266.6
Calories from Fat
80
% Daily Value
Total Fat
9.3g
14%
Saturated Fat
3.3g
17%
Trans Fat
0g
Cholesterol
59.7mg
20%
Sodium
490.0mg
20%
Total Carbohydrate
25.1g
8%
Dietary Fiber
2.0g
8%
Sugars
2.2g
Protein
19.8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
9%
9%
Calcium
11%
11%
Iron
5.30%
5%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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