Chicken Pot Pie

This recipe is basically a staple in our house. Matt is obsessed with chicken pot pie and sometimes I can even get Lucy to eat it. The recipe certainly is not healthy but I do use 98% fat free cream of chicken soup to lighten it a bit. I've been meaning to blog it so here it is!

Recipe and Image are my own



Ingredients:

2 refrigerated pie crust dough rolls
2 chicken breasts shredded
1 bag mixed frozen veggies (aka carrots, peas, corn, green beans, etc)
2 cans 98% fat free cream of chicken soup (or mushroom works just fine)
1 cup milk
dash of garlic powder, onion powder, nutmeg, salt, pepper, cayenne (if you're feeling spicy)
^my spice measurements are never exact.. I just grab what I think looks good and toss it in

Preparation:

Preheat oven to 375 degrees.
Cook chicken.. season how you choose then shred chicken in Kitchen Aid Mixer using the paddle attachment
In a large saucepan combine all other ingredients and warm on stove top. 
Add chicken to saucepan.
Unroll 1 pie crust into pie pan. 
Pour the chicken/veggie/soup mixture into pan. 
Top with remaining pie crust and cut small slits in the top.
Bake at 375 for 20 minutes or until golden brown.

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