Friday, March 4, 2011
Easy Chicken Pot Pie
Chicken pot pie is one of those amazing comfort foods that I would eat all the time if it wasn't so fattening. I found a good super easy low fat way to make it at home. Reducing from a top and bottom crust to just one top crust and omitting the potatoes, really reduced the calories and did not change the flavor at all. I also used 98% fat free cream of chicken soup as well. The kids loved it. The whole pie was devoured in a matter of minutes.
1 package of Perdue short cuts carved chicken breast strips (original roasted)
1 10 oz package of mixed frozen vegetables
1 can of condensed 98% fat free cream of chicken soup
1 refrigerated pie crust
salt and pepper
Season vegetables lightly with salt and pepper and microwave for 3-4 minutes. Pull chicken strips into shreds or small chunks and place in a medium sized bowl. Add vegetables and the can of condensed soup to chicken. Mix to combine. Pour into pie plate or small casserole dish. Place pie crust on top and crimp the edges to seal the pie crust to the top of the pie plate or casserole dish. Place on a cookie sheet in a preheated 400 degree oven for approximately 20-25 minutes or until the crust is golden brown (place foil over the edges for the second half of the baking time to prevent burning).
Linked to Everyday Mom's Meals