Nikki'S Healthy But Hearty Double Crusted Chicken P

Name: Nikki'S Healthy But Hearty Double Crusted Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon salt; 2 chicken bouillon cubes; 1/4 teaspoon pepper; 1 1/4 cups nonfat milk; 1/4 cup onion, chopped; 1 (10 ounce) can condensed 98% fat-free cream of chicken soup; 1/4 cup nonfat sour cream; 1 (10 ounce) can sweet peas; 1 carrot, chopped; 0.5 (10 ounce) can diced potatoes; 1 (22 ounce) bag tyson precooked frozen diced chicken (only use 3/4 of the bag); 1 (15 ounce) package refrigerated pie crusts (comes with two separate rolls of dough); 1 egg white, beaten

Servings: persons

1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
2 chicken bouillon cubes
1/4 teaspoon pepper
1 1/4 cups nonfat milk
1/4 cup onion, chopped
1 (10 ounce) can condensed 98% fat-free cream of chicken soup
1/4 cup nonfat sour cream
1 (10 ounce) can sweet peas
1 carrot, chopped
0.5 (10 ounce) can diced potatoes
1 (22 ounce) bag tyson precooked frozen diced chicken (only use 3/4 of the bag)
1 (15 ounce) package refrigerated pie crusts (comes with two separate rolls of dough)
1 egg white, beaten

1
Cook and drain carrots and peas. Set aside. Defrost chicken until warm. Set aside.
2
Heat oven to 375u00b0F 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.
3
Stir in soup and sour cream. Add chicken and vegetables; mix well. Cook, stirring frequently, until thoroughly heated.
4
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.
5
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, 2 chicken bouillon cubes, and more.

Yes, Nikki'S Healthy But Hearty Double Crusted Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nikki'S Healthy But Hearty Double Crusted Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions