Chicken Pot Pie
Chicken pot pie is a favorite for many. It is one of those comforting dishes that most American’s love. Bring this recipe into your house without all of the calories and fat as the traditional pot pie. It is tasty and full of veggies and lean meat. It is fun to eat them out of those cute little ramekins that we got for our wedding and have used maybe…..twice! Enjoy!
Ingredients:
15 oz package of refrigerated pie crust
sprinkle of salt
2 TBSP all purpose flour
1/4 tsp salt
1/4 tsp fresh ground pepper
1 Tbsp Italian seasoning
8 oz chicken breast, cut into bite sized pieces
1 1/4 cups water
1/2 cup chopped carrot
1/2 cup celery, chopped
1 small can yellow corn
1/2 cup green beans
1 cup fresh mushrooms, cut in half
1 10 oz can cream of chicken soup, reduced fat/low sodium
Prep:
Preheat oven to 425. Cut 5 (4 inch circles-I used my egg poaching things that you place in a pan) out of refrigerated pie dough. Place the circles on aluminum foil or cookie sheet and coat with cooking spray and sprinkle with salt. Poke top of dough with a fork 1-2 times. Bake for 12 minutes.
Cut up veggies and chicken. Place chicken in a ziploc bag and add flour, salt, ground pepper, and italian seasoning to bag. Shake to coat. Spray with cooking spray and heat skillet to medium-high heat and brown chicken for about 10 minutes. Stir in water, scraping pan to remove the brown bits from chicken. Stir in veggies, mushrooms, and soup and bring to a boil. Reduce heat to low and cook for 10 minutes. Spoon 1 cup of the mixture into each individual cup/ramekin or bowl. Top each with 1 piecrust.
Approx 375 calories and 11 grams of fat.
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