ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Homestyle Chicken Pot Pie

Prep time 13 mins
Cook time 30 mins
Yield 6 servings

Ingredients

  • Cooking spray
  • 1 pound skinned, boned chicken breast halves, cut into cubes
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup
  • 1/2 cup low-fat buttermilk
  • 1 (10-ounce) package frozen mixed vegetables, thawed
  • 1 (8-ounce) baking potato, peeled and diced
  • 1 (2-ounce) jar diced pimiento, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 (15-ounce) package refrigerated piecrusts

Nutrition Information

  • calories 348
  • fat 12.7 g
  • satfat 3.4 g
  • protein 23.3 g
  • carbohydrate 34.6 g
  • fiber 3.1 g
  • cholesterol 49 mg
  • iron 2.1 mg
  • sodium 650 mg
  • calcium 48 mg

How to Make It

  1. Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.

  2. Place piecrust on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.

  3. Gently slide baked piecrust over mixture in skillet.

Cook's Notes

It's easier to cube raw chicken if you freeze it just until it's firm.

Oxmoor House Healthy Eating Collection