For starters, here's a recipe for awesome & easy chicken pot pie. Who needs Marie Callendar? A better person might use a homemade gravy, fresh vegetables, and made-from-scratch pie crust. Not this dietitian. Save yourself time, money, and calories by doing it this way:
Chicken Pot Pie:
Ingredients:
1/2 can peas & carrots, rinsed and drained (bonus points if you find low sodium)
1 can lowfat cream of chicken soup + 2 Tbsp skim milk
1 pre-made pie crust, thawed
2 medium-sized red potatoes, cut into 1/2-1" chunks (ok to keep skin on)
1/2 cup frozen corn
2 5-ounce chicken breasts (boneless, skinless)- amount is approximate
Pepper
1 egg, lightly scrambled (optional)
Directions:
1. You'll need 2 medium-sized pans- one for boiling the potatoes, the other for boiling the chicken. Heat water to boil in both pans. Add potatoes to one. Cut up raw chicken breasts into chunks about 1/2-1 inch. Boil both chicken and potatoes separately until fully cooked (potatoes will take much longer). Drain. Dump in a large bowl.
2. Add chicken soup and milk and stir well. Add potatoes. Add corn, peas, and carrots. Season with pepper (and onion powder if you'd like).
3. Spray the bottom of a deep pie pan with nonstick cooking spray (mine is adorable- it has a recipe for pumpkin pie written in it). Dump in your chicken mix.
4. Roll out the thawed crust and place over pan. Crimp the edges firmly around the pan. Slice 4 vents in the top of the crust. Optional- brush crush with egg for shine and browning.
5. Bake for 35-40 minutes, or until crust is nicely browned. *My oven cooks fast- I had to cover the edges of the pie with foil to prevent the crust from over-browning before the insides were fully heated. Remove foil for last 10 minutes of baking if this happens to you.
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