Chicken and Butternut Squash Pot Pie

By á-46

Servings: 8
Cals: 250
Protiein: 15g
Fat: 8g (3g saturated)
Chol: 35mg
Carbs: 29g
Sodium: 590mg
Fiber: 2g
Sugar: 7g
Kitchen time: 25 min
Total time: 45min

Ingredients

• Filling
• 1 1/2 cup of fat-free milk
• 1/4 tsp. dried thyme
• 1/4 tsp. dried sage
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 medium onion, chopped, about 1/2 cup
• 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
• 1/4 cup fat-free sour cream
• 2 cups cubed cooked chicken
• 2 cups cubed peeled butternut squash, about 8 oz.
• 1 cup frozen peas, from 12-oz. pkg., thawed
• Crust
• 1 can (8 oz.) refrigerated seamless flaky dough sheet
• 1 egg white, beaten
• 1/8 tsp. dried thyme

Preparation

Step 1

* Filling: Preheat oven to 375°F, In 3-qt. pot, mix milk, flour, thyme, sage, salt and pepper with whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
* Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3-4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 11"x7" (2 qt.) glass baking dish.
* Crust: Unroll dough on work surface; gently press dough into 12"x8" rectangle. place over chicken mixture. Brush dough with egg white; sprinkle with thyme. Bake 18-25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.