Healthier Chicken Pot Pie

Today we have two healthy chicken pot pie recipes. The first recipe shows you the smart short cuts you can take to get this comfort-food classic on the table without a lot of work.The second recipe has 52% fewer calories and 76% less fat than the traditional recipe, but tastes just as good! If you don’t want to cook the 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.

 

Healthier Chicken Pot Pie

Ingredients

• 1 bag mixed vegetables, frozen
• 3 tablespoon flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper, black
• 1 1/4 cup milk, fat-free
• 1/2 cup onion, finely chopped
• 1 can cream of chicken soup, reduced-fat, reduced-sodium, condensed
• 1/4 cup sour cream, light or fat-free
• 4 pieces chicken, breast, boneless, skinless, cooked and cut into bite-size pieces
• 1 whole pie crust dough, refrigerated, single crust, softened as directed on box

Method

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375°F.
3. In a medium saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended.
4. Stir in onion.
5. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
6. Stir in soup and sour cream.
7. Add chicken and cooked vegetables; mix well.
8. Cook, stirring frequently, until thoroughly heated.
9. Pour into un-greased 2-quart round casserole.
10. Unroll pie crust; place over hot filling.
11. Seal edge and flute as desired.
12. Cut slits in several places in crust.
13. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly.
14. Let stand 10 minutes before serving.

Serves 8 – Serving Size 1/8 of the pie – Nutrition Per Serving
Calories: 260, Fibre: 2g, Carbohydrate: 27g, Protein: 18g, Fat: 9g