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Chicken Pot Pie

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  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredientes 11
  • Porciones 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?”
por Qué Rica Vida Cocina
Actualizada Sep 20, 2016
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  • Comparte
  • Mantener la pantalla

Ingredientes

  • 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

Instrucciones

  •  
    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.

Consejos de expertos

  • consejo 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
  • consejo 2
    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 11 x 7- or 12 x 8-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.
  • consejo 3
    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.

Información Nutricional

270 Calorías, 9g Grasa total, 20g Proteína, 27g Carbohidratos totales, 3g Azúcares

Información Nutricional

Porción: 1 Serving
Calorías
270
Calorías derivadas de la grasa
80
Grasa total
9g
14%
Grasa saturada
3 1/2g
17%
Grasas trans
0g
Colesterol
50mg
17%
Sodio
490mg
20%
Potasio
500mg
14%
Carbohidratos totales
27g
9%
Fibra dietética
1g
5%
Azúcares
3g
Proteína
20g
% Valor Diario*:
Vitamina A
20%
20%
Vitamina C
2%
2%
Calcio
6%
6%
Hierro
6%
6%
Intercambios:
1 1/2 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1/2 Vegetal; 2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 1/2 Grasa;
Selección de carbohidratos
2
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • 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?”
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