I LOOOOOVE Chicken Pot Pie, which is very unfortunate for the waist line! A frozen chicken pot pie (the best kind) will cost you anywhere from 500-800 calories, 30-50 grams of fat and at least 800 milligrams of sodium. When I figured out what all the info on the back of the box meant, I quickly took this out of my diet...but it has been missed. Until now! This version has about 250 calories and 5 grams of fat...much better alternative in my opinion!
The original recipe called for 5 oz of canned chicken - I'm personally not a huge fan of canned meats so I chose to cook about 1 pound of chicken breast instead. I tripled the chicken just to add some extra lean protein to the dish. Of course you could also use a rotisserie chicken if you are pressed for time!
Here is what you need:
1 can Healthy Request Cream of Chicken
1 lb chicken breast, cooked and chopped
2 cans no salt added mixed vegetables, drained and rinsed (frozen would work too)
1 cup low fat biscuit mix
1/2 c skim milk
Mix first three ingredients in square casserole dish.
In a small mixing bowl, mix last 3 ingredients together and spread on top of chicken mixture - this will be your crust.
Bake at 350 degrees for about 40 minutes - until crust is golden brown.
Easy as Pie!!
The 250 calories is based on 6 servings, but you may want to double it if you want leftovers.