Chicken Pot Pie Rescued!
Ever since I was little I have been a huge fan of chicken pot pie, it doesn't end with chicken pot pie soup. My mom used to serve up the frozen banquet kind to us often and then later in high school my Dad figured started making one from scratch that became an instant family favorite. But one sad day I realized that chicken pot pie, both the home made ones and the banquet ones with the fake cubes of chicken "meat" fall into the naughtier side of the comfort food genre. Thus began my search for the healthier chicken pot pie. I feel like that search ended last week with the discovery and birth of this recipe. This recipe has me completely fooled that it is any healthier at all and the only thing clearly missing here is the bottom crust, and I can do without for the calories it saves. So many calories are to be found in the crust. Random Tip: Not eating your pie crust (which is usually pretty dry anyway) can save you around 100 calories because it's the same crust as on the rest of the pie, just folded and crimped over several times.
I followed this recipe pretty true to form and actually made two of them the night I made it so I could take one uncooked to a family who just had a new baby. My big secret is that I cooked the chicken throughout the day in an herb seasoning blend with chicken broth in the crockpot. So when I was ready to assemble it I had delicious seasoned shredded chicken all ready to go. I was even able to cut back on the chicken and did 16 oz of veggies and only about 3 cups of chicken with no complaints from Kel.
So if you love a chicken pot pie but also love the jeans you are currently wearing or don't and are trying to get into an old pair here is the recipe for you.
As for eating just one cup of it? I probably ate a serving and a half each time with a nice spinach salad to round it out.
Ready? Go!
prep time:15 min |
start to finish:1 hr 5 min |
makes:8 servings (about 1 cup each) |
| 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 |
| 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. |
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