Healthy Chicken Pot PieSubmitted by: BIRDLEGS29
IntroductionI experimented until I came up with a much healthier, low fat version of this old fashioned comfort food. I experimented until I came up with a much healthier, low fat version of this old fashioned comfort food.
3 or 4 chicken breast halves
1 cup frozen green peas
1 cup frozen yellow corn
1 cup diced fresh carrots
1 cup diced celery
1/2 cup chopped onion
1 can Campbell's Healthy Request Cream of Chicken Soup
1 can Campbell's Healthy Request Cream of Mushroom Soup
2 frozen deep dish pie shells
1 tsp sage
The day before you plan to make pie, stew chicken breast; rinse well with hot water to remove fat and cut into bite size pieces. Refrigerate chicken and broth overnight. To make pie, remove visible fat from broth and pour through strainer lined with cheesecloth to further reduce fat. Use broth to cook veggies. Combine all ingredients except pie crusts, mixing thoroughly, and spoon into one crust. Top with second crust, cut slits in top and bake at 350 until brown, about 45 minutes. This will not slice like a pie so I cut the crust into slices and remove with large spoon.
Number of Servings: 8
Recipe submitted by SparkPeople user BIRDLEGS29.