menu

Lighter Chicken Pot Pie

SERVES
8
SERVING SIZE
3/4 cup
COOK TIME
30 Min

Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!

What You'll Need

  • 1 tablespoon light margarine
  • 1/2 cup chopped onion
  • 8 ounce mushrooms, coarsely chopped
  • 1 1/2 cup frozen mixed vegetables, thawed
  • 3 cup cooked diced chicken
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 cup reduced sodium fat-free chicken broth
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoon all-purpose flour
  • 4 slice reduced-fat crescent rolls (from an 8-ounce package)

What to Do

  1. Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
  2. In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
  3. In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
  4. Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
  5. Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.
close

Main Menu

Categories