Dinner

Chicken Pot Pie, Light is for Dinner.

Chicken Pot Pie, Light takes 20 minutes to prepare.

Chicken Pot Pie, Light takes 30 minutes to cook.

Chicken Pot Pie, Light makes 8 servings.

The ingredients for Chicken Pot Pie, Light are:

Phyllo Dough, 10 sheet dough
Chicken Breast (cooked), no skin, 16 ounces
Sour Cream, reduced fat, 1 cup
Cream of Chicken Soup, 1 can (10.75 oz)
Mixed Vegetables, frozen, 1 package (10 oz)
Dill weed, dried, 3 tbsp
Celery seed, 2 tbsp
Ground Mustard, 2 tbsp
Pepper, black, 2 tbsp

Here is how you make Chicken Pot Pie, Light:

- In a large skillet, cook the chicken until done.- While chicken is cooking, combine cream of chicken soup, sour cream and spices. Add a little water to make a runny consistency (slightly thick but liquidy)- When chicken is thouroughly cooked, add liquid mix and vegetables to chicken.- Heat thoroughly - While mixture is heating, layer 5 sheets of the phyllo dough in a greased 9x13 pan making sure to criss cross the dough and covering the sides of the pan.- Pour mixture of layering of dough- Add remaining five sheets of dough over mixture, wet finger tips and seal the bottom layer to the top layer.- Cook for 25-30 mins at 350 degree, until mixture is boiling and dough has become lightly browned and crunchy.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KELLYANNE041.

The nutritional information for Chicken Pot Pie, Light is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.1

• Total Fat: 9.4 g
• Cholesterol: 49.9 mg
• Sodium: 430.0 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.6 g
• Protein: 18.3 g