Healthy Chicken Potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 boneless, skinless chicken breasts cubed2 cans campbells cream of mushroom soupabout 1 1/2 cans of vegetable stock ( low sodium)1/4 10oz bag of frozen peas3 med potatoes cubed5 large carrots peeled and chopped1/2 cup diced celery (about 3 stalks)1/2 large onion chopped fine1 refrigerated package of philsbury thin crust pizza dough1 package sliced baby portobella mushroomsa little extra virgin olive oil cooking spray1 tbsp of smart balance light butter spread with flaxseed1 lemon juicedpinch of dried thyme and salt,pepper,garlic powder and seasoning salt to taste.
Serves 8
take out a large spaghetti pot and spray the pan with the cooking spray. Cut up all your vegetables such as celery ,potatoes and carrots ( make sure to peel the carrots if they aren't already).
then cut up your chicken into cubes and season with a little seaasoning salt, garlic powder and a little pepper. then put pieces in large pot and cook until fully cooked and browned.take out chicken and put aside. then add in your pot the chopped potatoes add a little olive oil and cover until fork tender.(not falling apart though so don't over cook).
then once potatoes are ready add in your vegetables: celery,onions,carrots and mushrooms. season with 1 tab of smart balance margerine and salt,pepper,garlic powder and lemon juice. Cook until carrots are tender.
once the vegetables are done cooking add chicken back in along with cream of mushroom soup and vegetable stock until you like the gravy consistancy. once the gravy is how you like it add pinch of dried thyme and pour in your frozen peas. let simmer until peas are warmed .
preheat your oven to the temperture it says on your philsbury pizza crust container says and then take pizza dough and place stretched out over your potpie filling. then spray the dough with a little cooking spray and cook in oven until browned and puffy. take a big ladle and scoop out your portions in a bowl and enjoy:)
Number of Servings: 8
Recipe submitted by SparkPeople user KRYSTALGODWIN.
take out a large spaghetti pot and spray the pan with the cooking spray. Cut up all your vegetables such as celery ,potatoes and carrots ( make sure to peel the carrots if they aren't already).
then cut up your chicken into cubes and season with a little seaasoning salt, garlic powder and a little pepper. then put pieces in large pot and cook until fully cooked and browned.take out chicken and put aside. then add in your pot the chopped potatoes add a little olive oil and cover until fork tender.(not falling apart though so don't over cook).
then once potatoes are ready add in your vegetables: celery,onions,carrots and mushrooms. season with 1 tab of smart balance margerine and salt,pepper,garlic powder and lemon juice. Cook until carrots are tender.
once the vegetables are done cooking add chicken back in along with cream of mushroom soup and vegetable stock until you like the gravy consistancy. once the gravy is how you like it add pinch of dried thyme and pour in your frozen peas. let simmer until peas are warmed .
preheat your oven to the temperture it says on your philsbury pizza crust container says and then take pizza dough and place stretched out over your potpie filling. then spray the dough with a little cooking spray and cook in oven until browned and puffy. take a big ladle and scoop out your portions in a bowl and enjoy:)
Number of Servings: 8
Recipe submitted by SparkPeople user KRYSTALGODWIN.
Nutritional Info Amount Per Serving
- Calories: 348.7
- Total Fat: 8.0 g
- Cholesterol: 53.9 mg
- Sodium: 758.9 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 4.3 g
- Protein: 26.6 g
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