This is a great “hardy meal” that still has that low fat, high protein density to keep you full and satisfied. I love this recipe because it gives you that “home cooked meal” feeling, without overloading on the fat. This recipe is also super easy and quick for those busy people out there.
Makes one 9” pie, serves 6
- 2 frozen pie crusts (or the rolled up pie crusts, if you have a pie pan already handy)
- 2 cans of cream of chicken soup (98% fat free version)
- 1 bag of frozen mixed veggies*
- 2 chicken breasts
Preheat your oven to 350oF. Cook chicken breast thoroughly. I like to put two breasts in a crock pot with water. This allows the chicken to pull apart easily, and I’m still fascinated with the “Throw stuff in a bowl and hours later it is magically cooked” concept. Cooking the chicken in the pan is perfectly fine too. Either way, make you’re your chicken is cooked thoroughly then cut it up into small pieces. Steam the veggies in the microwave as directed. In a big bowl, mix the chicken pieces, cream of chicken soup, and mixed veggies until evenly distributed. Pour the mixture into one of the pie crusts. If you have a second pie crust in a tin pie pan, peel it out of the pan, and lay the dough on top of the other filled pie. Pinch the two crusts together all the way around the edges. Poke 4-5 holes in the center of the pie for ventilation. Bake for 30 minutes or until the edges reach a golden brown consistency.
*Note: you can use a can of mixed vegetables, however, I find this to be pretty salty, so I would recommend rinsing the veggies in a strainer to help reduce the salty taste.
This recipe can also be used in to make four little personal pies. You can use Pillsbury rolled pie crusts for tops if they don’t come with their own. Just re roll each crust into 2 flat lids.
Enjoy your homemade chicken pot pie!