Holiday Rush

☰ Menu
Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Savory Pies Main Dish Potatoes Poultry Vegetables American Grains Chicken One Dish Meal Comfort Food Midwestern Meat Chicken Breasts Pasta Rice And Grains Taste Mood Pot Pie

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!!

Steps

Cook and drain carrots and peas.
Set aside.
Defrost chicken until warm.
Set aside.
Heat oven to 375f 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.
Thats 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 cent.

Ingredients

all-purpose flour, cornstarch, salt, chicken bouillon cubes, pepper, nonfat milk, onion, 98% fat-free cream of chicken soup, nonfat sour cream, sweet peas, carrot, potatoes, chicken, refrigerated pie crusts, egg white