I love Fall. It is my absolute favorite time of year. Though I don’t like COLD weather, I do like nice crisp mornings and snuggling up with Mike in front of the fire in the evenings… following an amazingly tasty meal. This year I am already preparing for the holidays by making recipes that are as healthy as they are delicious – and even sometimes making myself a completely different meal than my family… after all, *I* am on this diet, not them.
Tonight I made my very first ever Chicken Pot Pie – a “healthy-ish” version for me, and a “normal” version for them. To be honest… I could not tell the difference between the two. Both of them were delicious and I am excited to have a new, simple meal to add to my repertoire.
- 1 1/2 c 2% or skim milk
- 1 medium onion , chopped
- 2 rotisserie chicken breasts – cubed
- 3 tbsp flour
- 1 tsp poultry seasoning
- 1/2 tsp pepper
- 1 98 % fat free can cream of chicken soup
- assorted canned vegetables – corn , lima beans, green beans, carrots, etc
- 2 pie crusts
In a medium sauce pan, mix milk, pepper, flour, and poultry seasoning together over medium heat.
Stir in chopped onion and cook about 4 minutes or until sauce is thickening and onions are soft.
Add cream of chicken soup and mix well.
Slowly add in cooked chicken and vegetables and mix well, lowering heat to low.
Spoon mixture into empty pie crust. Gently lay second pie crust over top and using a sharp knife, cut out eyes, nose, and mouth and discard cutouts. Use extra dough to make a “stem” if desired.
Bake 30-35 minutes or until edges are bubbly and crust is browned.
My Dad came over tonight and the five of us absolutely LOVED these pies. I do not know that I have ever eaten a chicken pot pie before, but after tasting this one, I know this will be something we make often during the cool nights of Fall and Winter. I wonder if I can cut a turkey into the top crust… hmmm…