Nikki's Healthy but Hearty Double Crusted Chicken Pot Pie
This is a HEALTHY version of a full fat chicken pie recipe. Not that your tongue (or your belly!) will be able to tell a difference!
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INGREDIENTS
Nutrition- 1tablespoon all-purpose flour
- 1tablespoon cornstarch
- 1teaspoon salt
- 1⁄4teaspoon pepper
- 1 1⁄4cups nonfat milk
- 1⁄4
- 1(10 ounce) can condensed 98% fat-free cream of chicken soup
- 1⁄4
- 1(10 ounce) can sweet peas
- 1
- 0.5(10 ounce) can diced potatoes
- 1
- 1(15 ounce) package refrigerated pie crusts (comes with two separate rolls of dough)
- 1egg white, beaten
DIRECTIONS
- Cook and drain carrots and peas. Set aside. Defrost chicken until warm. Set aside.
- Heat oven to 375°F In 2-quart saucepan, mix flour, cornstarch, salt, bouillon cubes, pepper, and milk with a wire whisk until blended. The bouillon cubes may take a while to dissolve. That’s okay. Next stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
- Stir in soup and sour cream. Add chicken and vegetables; mix well. Cook, stirring frequently, until thoroughly heated.
- Unroll 1 pie crust and fit the bottom and sides of a greased 2-quart round casserole. You may have to use a rolling pin to make the crust larger. Use a basting brush to lightly coat the crust with the egg whites. Pour the mixture into the casserole dish and distribute evenly. Next, unroll second pie crust and place over hot filling. Seal edges of the 2 crusts together and flute as desired. Brush the remainder of the egg whites on the top crust. Cut a small ‘X’ in the center of the top crust.
- Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.