Quick Chicken Pot Pie

Debby Maugans

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Ingredients

1/4 cup all-purpose flour		1/2 cup plain nonfat Greek yogurt
1 cup 1% low-fat milk		2 1/2 cups shredded cooked chicken breast
1 cup low-sodium chicken broth		2 1/3 cups frozen mixed vegetables, thawed
1/2 teaspoon dried thyme		2 (2 1/4 ounce) hard rolls, cubed
1/2 teaspoon salt		Olive oil or butter flavored cooking spray
1/4 teaspoon freshly ground pepper

Total:

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1
Preheat oven to 350 degrees.
2
Whisk flour and milk in a medium saucepan until smooth. Whisk in broth, thyme, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and stir in yogurt, chicken, and vegetables.
3
Spoon into a 1 1/2-quart baking dish (or five 8- to 10-ounce ramekins) coated with cooking spray. Spray cubed rolls with cooking spray and toss; arrange on chicken mixture. Bake, uncovered, 20 minutes or until bread is toasted and mixture is hot. Makes 5 servings.

Calories: 296.68		Fiber: 2.14 g
Fat: 4.72 g		Folate: 40.29 mcg
Saturated Fat: 1.37 g		Calcium: 148.28 mg
Carbohydrates: 30.24 g		Protein: 30.74 g
Iron: 2.45 mg		Sodium: 483.76 mg
Monounsaturated Fat: 1.55 g		Polyunsaturated Fat: 1.21 g
Calories from Fat: 14 %		Exchanges: 1 1/2 starches, 1/2 fat free milk, 2 1/2 lean meat
Cholesterol: 63.52 g		Carbohydrate Servings: 2
Potassium: 328.01 mg		Added Sugars: 7.52 g

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