Chicken Pot Pie

Alicia Calvo, MPH, RDN, CDCES, CEDRD

 

This hearty chicken pot pie has a top crust filled with chunks of chicken breast, peas, carrots, corn, and mushrooms in a light cream sauce.

Ingredients:

  • 1 pound Skinless, Boneless Chicken Breast

  • 1 –14 ½ oz. can fat free, low sodium chicken broth

  • 1 Tbsp. butter

  • 2 Tbsp. flour

  • ¼ cup white wine

  • ½ cup Land O Lakes fat free half and half

  • 1 pound frozen Petite Mixed Vegetables (corn, peas, carrots, green beans)

  • 1 pint sliced mushrooms

  • ¼ tsp. sage

  • ¼ tsp. thyme

  • ¼ tsp. oregano

  • 1 – 8 oz. container Pillsbury Reduced fat crescent dough

Instructions:

  1. Spray pan with non-stick butter spray and heat over medium heat.

  2. Add chicken and brown and simmer in ¼ cup chicken broth until cooked.

  3. Remove chicken from broth. Strain broth if necessary.

  4. Add butter and flour and stir into a paste.

  5. Add remaining chicken broth, wine, and half and half.

  6. Let sauce thicken over low heat.

  7. Add cooked chicken, frozen mixed vegetables, and sliced mushrooms. Stir and coat mixture as sauce continues to thicken.

  8. Pour cooked mixture into a 4 quart round Pyrex.

  9. Top with crescent dough slices.

  10. Bake at 350 for 15 – 20 minutes until dough is golden brown.


Nutriton Facts:

Calories: 357

Total Fat: 17 g

Total Carbohydrates: 33 g

Protein: 30 g

Equivalents: 4 ounces Protein, 2 Vegetable servings, 1 Starch

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Thyme, Chili Lemon Chicken