Chicken Or Beef Pot Pie

Chicken or Beef Pot Pie
serves 8

• 1 # of boneless skinless chicken tenders (could use shredded rotisserie chicken or left over beef from a Roast)
• 1 tsp of poultry seasoning
• 1/2 tsp salt
• 1/4 tsp of black pepper
• 2 tbsp of margarine
• 1 large onion (diced)
• 3 medium stalks of celery (diced)
• 1 cup of baby carrots (diced)
• 1 cup of Fresh Green Beans (cut into bite size)
• 1 cup of frozen peas (thawed)
• 12 oz chicken or beef low sodium gravy (such as heinz)
• 1/2 C. Fat Free Sour Cream
• 2 tbsp of all purpose white flour
• 2 frozen 9" pie crust

Directions: Preheat oven to 425 *F. Season the chicken with poultry seasoning, salt and pepper.  In a large deep skillet or saucepan over medium heat, melt 1 tablespoon of the margarine. Add the chicken and cook just until slightly pink in the center, about 5 minutes. Remove to a cutting board. When cool, chop into bite size pieces. Melt the remaining 1 tablespoon margarine in the same skillet or saucepan. Add the onion, celery and carrots. Cook until the vegetables are tender, about 5 minutes. Stir in the green beans, peas and chopped chicken. In a medium bowl, mix together the gravy, sour cream and flour. Stir into the chicken mixture in the skillet or saucepan. Scrape the filling into the prepared pie crust.  Carefully fit the top crust over the filling. Cut 3 to 5 slits in the top crust for ventilation.Bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes. Let sit for 5 minutes before serving.

Nutritional Facts: 395 calories, 39 g Carbohydrates

*You can  use 8 single serve round baking dishes. Instead of putting crust on bottom and top, cut your crust into 8 circles to cover the top of the baking dish and bake according to above directions.