PIE CRUST IN A BAG RECIPES

Name: Healthified Chicken Pot Pie
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8
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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

HEALTHIFIED CHICKEN POT PIE RECIPE - PILLSBURY.COM

Healthified Chicken Pot Pie Recipe - Pillsbury.com image

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?”

Provided by PILLSBURY.COM

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Cook and drain vegetables as directed on bag.
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.
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.
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300 , CarbohydrateContent 26 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 680 mg, SugarContent 4 g, TransFatContent 0 g

HEALTHIFIED CHICKEN POT PIE RECIPE - PILLSBURY.COM

Healthified Chicken Pot Pie Recipe - Pillsbury.com image

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?”

Provided by PILLSBURY.COM

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Cook and drain vegetables as directed on bag.
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.
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.
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

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