As a child, I loved chicken pot pie. It was warm, creamy, tender chicken. It was such a treat when my parents went out and the baby sitter made us frozen chicken pot pie for dinner.
As a mom of two young children, I never buy the frozen kind, too many preservatives and sodium and words I can’t pronounce 🙂 Instead, I make my own, it’s really easy and my whole family loves it. I like the crust to be crunchy and I use extra lean chicken breast to amp up the protein factor. This is a wonderful recipe because it also saves well for easy reheat on busy days for lunch or dinner. Serve with veggies and a side salad. Enjoy!
2 whole wheat or regular pie crusts room temperature
2 chicken breasts boneless and skinless
3/4 cup diced, organic veggies baby carrots, peas, broccoli; whatever fresh veggies you have OR a mixture of frozen veggies: peas, carrots, corn.
1 can cream of low sodium chicken or cream of mushroom soup
1 egg white
Splash of non fat or low fat milk
Preheat oven according to pie crust directions. Cook chicken in a non-stick skillet until no longer pink. Let chicken cool and cut into bite size pieces.
In a large bowl, add all ingredients and stir until well mixed. Pour mixture in into a pie dish lined with one pie crust, cover with the second crust, and pinch the edges so it looks nice. Cut two slits in the top crust for steam to escape. Bake according to pie crust instructions, until the crust is slightly brown and crunchy, about 45 minutes. Allow to cool