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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 bag (12 oz) frozen mixed vegetables; 3 tbsp flour; 1/2 tsp salt; 1/4 tsp poultry seasoning; 1/4 tsp pepper; 1 1/4 cups milk; 1/2 cup onion finely chopped; 1 can (10 3/4 oz) cream of chicken soup; 1/4 cup sour cream; 1 pound boneless skinless chicken breast cooked, shreded; 1 refrigerated/frozen pie crust room temperature

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INGREDIENTS

1 bag (12 oz) frozen mixed vegetables
3 tbsp flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp pepper
1 1/4 cups milk
1/2 cup onion ; finely chopped
1 can (10 3/4 oz) cream of chicken soup
1/4 cup sour cream
1 pound boneless skinless chicken breast ; cooked, shreded
1 refrigerated/frozen pie crust ; room temperature

Servings

INSTRUCTIONS

1. Cook and drain vegetables as directed on bag.

2. Heat oven to 375 degrees. In 2 quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4-6 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 35-45 minutes or until crust is golden brown and mixture is bubbly. Let stand for 10 minutes before serving.

1 cup

260 calories

9g fat (3.5 sat)

27 g carbohydrates (2 fiber, 4 sugar)

18 g protein

NOTES

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Chicken Pot Pie

1 bag (12 oz) frozen mixed vegetables
3 tbsp flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp pepper
1 1/4 cups milk
1/2 cup onion finely chopped
1 can (10 3/4 oz) cream of chicken soup
1/4 cup sour cream
1 pound boneless skinless chicken breast cooked, shreded
1 refrigerated/frozen pie crust room temperature

1. Cook and drain vegetables as directed on bag. 
2. Heat oven to 375 degrees. In 2 quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4-6 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 35-45 minutes or until crust is golden brown and mixture is bubbly. Let stand for 10 minutes before serving.

1 cup
260 calories
9g fat (3.5 sat)
27 g carbohydrates (2 fiber, 4 sugar)
18 g protein

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 8 Servings

Calories: 93
Calories from Fat: 18 (19%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 36mg		11 %
Sodium 45.1mg		2 %
Potassium 181.2mg		5 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.8g
Protein 13.8g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 93

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