Chicken Pot Pie
So easy and so good.
I also found that it's damn versatile as well!
I usually think of pot pie as a fall or winter food.
My cravings change drastically with the seasons and winter foods put me off when its 80.
Anyhoo, we went to Mom and Dads for dinner on Sunday and they made chicken pot pie.
They also had tons of left overs and left overs for a whole other pie, so they sent it home with us.
Last night I decided to toss it together and this is how it went.
2 cups of cooked, chopped chicken
1 bag frozen mixed veggies, thawed
1 can fat free cream of mushroom soup
1 cup shredded parmesan
1/2 cup milk
2 tbsp rosemary
1 tbsp thyme
Garlic salt and black pepper to taste
Mix it together, toss it in a crust.
Bake it at 350 for an hour.
Voila!
It was creamy but not heavy and the rosemary and thyme made the flavor brighter.
Home cooked and healthy-ish!
Chicken Pot Pie counts as healthy. I mean it has veggies in it! I make that pretty often but have never made chicken and dumplings. It's on my list of things to try.
ReplyDeleteEvery time we have leftover chicken, I make chicken pot pie. I absolutely love it.
ReplyDeleteI've been craving it since you posted this.
ReplyDelete