CHICKEN POT PIE

This is a Pillsbury recipe that I tweeked a little to get the calories down.  But I must say that this dish is beyond delicious and Pillsbury rocks!

INGREDIENTS

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3    cup chopped onion

1/3    cup flour (I used wheat flour)

1/2    teaspoon salt (I used McCormicks Herb seasoning)

1/4    teaspoon pepper

1 3/4 cups chicken broth (I used a low sodium/no fat broth)

1/2    cup milk  ( I used Almond Milk)

2 1/2 cups shredded cooked chicken or turkey (I used chicken breasts)

2       cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables,thawed (HEB brand is cheaper)

DIRECTIONS

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

If you use the substitutions that I used you will end up with calories coming in at around 250 to 300 per servings!