Healthy Chicken Pot Pie

Ingredients

• 16 oz frozen mixed vegetables
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 1/4 cups low-fat or skim milk
• 1/2 cup finely chopped onion
• 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
• 1 small nonfat Greek yogurt + 1/2 T lemon juice (or 1/4 cup fat-free sour cream)
• 2 large boneless skinless chicken breasts (1 1/4 lb), cut into 1/4-1/2" pieces (about 4 cups)
• 1 box refrigerated pie crusts, softened as directed on box

Instructions

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into un-greased 2-quart round casserole. Unroll bot pie crusts; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4. Bake for one hour and mixture is bubbly. Let stand 10 minutes before serving.

Notes