I know most people think of soups, stews, or even chili when the weather is cold. However, nothing screams “snowed-in winter” to me more than Chicken Pot Pie. Its filling, creamy, hot, and so, so, sooo yum. Luckily, its still sweatshirt weather for the next 6-8 weeks based on where you live so quit freaking out about how much you are cheating on your weight loss resolution & get to baking this puppy now. It’s beyond easy because all of the ingredients are cooked & all you have to do is toss & pour. No culinary skills needed!
- 1 can cream of chicken (if you MUST cut calories, chicken broth will work in place of ONE of the cream of…soups)
- 1 can cream of mushroom (if you are like my sister & don’t like mushrooms, replace with 1 cup of milk)
- 2 cups (1 package =12 ounces) of frozen vegetables (I usually grab the medley of carrots, peas, & corn)
- 3 cups of shredded rotisserie chicken
- 1 small yellow onion finely chopped
- A pinch of salt, pepper, cayenne powder, garlic powder, dried rosemary flakes (about 1 tsp. each)
- 1 package of pie crusts
Grab a 9 inch pie dish, spray with cooking spray before laying the first pie sheet down. Take the remaining ingredients and mix well. Pour into bottom pie shell & cover with other pie shell. Crimp edges to seal shut and cut two slits in the center to let the air escape when baking. Optional: brush with egg wash (that’s just one egg beaten with a tbsp. of water) on top for a golden-looking crust. Bake at 375 degrees for 30-35 min or until top browns.
*If you want to make it as pictured, use Pillsbury crescent rolls and 2 ramekins. Roll out to 1/2 inch thick and use a pizza cutter to cut in to four squares. Drape one of the squares on bottom of the ramekin, while pulling the edges up and over. Fill, and drape the top with another square, pressing the edges together to seal.
Happy Eating, XO.