Tuesday, March 16

chicken pot pie = YUM!

Hey friends - so I am making Chicken Pot Pie for dinner tonight! This recipe is SO easy (takes a little over an hour including cook time), SO healthy (300 cals/cup), and absolutely tasty! 

Makes 8 servings of 1 cup

12 oz frozen mixed veggies
3 tbsp flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp pepper
1 1/4 cups skim milk
1/2 cup finely chopped onion
1 can 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 (4 cups)
1 Pillsbury refrigerated pie crust 

1. Cook and drain veggies as directed on bag (I use the steamers! Take 5 mins in the microwave)
2. Heat oven to 375 degrees. In 2 qt saucepan (I use larger because I'm messy), mix flour, salt, poultry seasoning, pepper, and milk with whisk until blended. Stir in onion. Cook over medium heat for 4 - 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 qt round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits into several places in crust. 
4. Bake 35 - 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving. 

I hope you all make this easy and delicious dinner! If you do - let me know how you like it!


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