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Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Who doesn’t love a fall weather, chill in the air, tummy warming Chicken Pot Pie? Avoid the winter weight gain by skipping the bottom layer of pastry crust and enjoying the satisfying top layer pastry crust.

This simple, easy, classic recipe is made in individual servings to help stave off the urge to overeat. By preparing in 6 to 8-ounce ramekins, the bottom crust is not needed. Simply spray the ramekin with non-stick cooking spray, add ingredients, top with pastry crust and bake!

Key ingredients:

  • Reduced fat cream of mushroom soup
  • fresh frozen mixed vegetables
  • boneless, skinless chicken breasts

 

SIMPLE, CLASSIC, DELICIOUS. Chicken Pot Pie is made with a bottomless crust, chicken breasts, mixed vegetables, cream of mushroom soup and a simple pastry topping.

Mixed Vegetables for Chicken Pot Pie
Chicken Pot Pie

SERVING WITH SIDES:

  • This Pot Pie has it all! Lean protein, delicious flavor and a medley of vegetables. Still hungry? Consider these side dish options
  • Steamed broccoli
  • Roasted Cumin Cauliflower
  • Simple Mixed Green Salad

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Recipe

Chicken Pot Pie
Entree
Chicken Pot Pie with a bottomless crust, cream of mushroom soup and mixed vegetables

Ingredients

Non-stick cooking spray
4 4-ounce boneless, skinless chicken breasts
Sea salt
Black pepper
1/2 cup water
1 10-3/4 ounce. can reduced fat condensed cream of mushroom soup
1 pound frozen mixed vegetables
1 package (contains 2) 9-inch pie crust dough
8 6 to 8-ounce ramekins

Instructions

Preheat oven to 375*F.
Spray the ramekins with nonstick cooking spray.
Season the chicken breasts lightly with sea salt and black pepper.
Add the chicken and water to a large skillet over medium heat.
Cover, reduce heat to medium low and cook until done, about 15 to 18 minutes.
Transfer chicken to a cutting board and dice.
Return the chicken to the pan and add the cream of mushroom soup and vegetables.
Season to taste with salt and pepper.
Let simmer for about 12 minutes.
Ladle in 1/2 cup increments into the ramekins.
For the topping, roll out one pie crust.
Using a 5-inch round circular pastry cutter (cookie cutter), cut a circle large enough to cover the tops of the ramekins.
Place dough on top of each ramekin and pinch it down around the edges.
Bake for about 45 minutes or until the crust is golden and the center is heated through.
Serve 1 pot pie per person.

Serves

8

Preparation Time (hrs/min)

, 28

Cooking Time (hrs/min)

, 45

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