Healthified Chicken Pot Pie

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?”

false

( 132 Ratings)

132 Ratings

5 Stars 58%

4 Stars 21%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 43 )

eed98004-c5ea-42a6-a88c-44cecebfac3a

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take: Healthified

Calories Reduced By 370
Fat Reduced By 34g
Saturated Fat Reduced By 16 1/2g

See What Makes It Healthified »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 500mg; 500%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 1 hr 5 min
Servings 8

Ingredients

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

Directions

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.

The Original vs. Healthified

toggle

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
1/2 cup butter, softened	3 tablespoons all-purpose flour
1 can (10 3/4 oz) condensed cream of chicken soup	1/4 teaspoon poultry seasoning
1 cup sour cream	1 1/4 cups fat-free (skim) milk
2 frozen deep dish pie crusts	1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
	1/4 cup fat-free sour cream
	1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Nutritional Highlights

Calories		630 (before) 260 (after)
Fat		6 1/2 (before) 1/2 (after)
Saturated Fat		20 g (before) 3 1/2 g (after)
Total Fat		43 g (before) 9 g (after)
Trans Fat		3 g (before) 0 g (after)

Did You Know?

toggle

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

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 11x7- or 12x8-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.

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.

Reviews

toggle

1 - 3 of 43 Reviews View All

Posted 11/15/2012 3:46:57 PM REPORT ABUSE hmanderson said:

Rating:

My husband LOVED this! I baked it in my Pampered Chef pie stoneware. It was delicious!

Posted 10/18/2012 8:36:54 AM REPORT ABUSE MelanieJTN said:

Rating:

Yum! Definitely adding to my comfort food rotation! Only 7 WW PointsPlus per serving and very filling.

Posted 9/27/2012 7:08:20 AM REPORT ABUSE RuthWT said:

Rating:

I just made this and it was really yummy. I've calculated the WW points to be 7.

1 - 3 of 43 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations.