Chicken Pot Pie

[Chancie 65]

Ok... I altered this one a bit...

I just pan cooked mychicken on low till tender- and for the veggies I just used a large size bag of frozen mixed veggies

( I let them thaw at room temp before adding)

I actually think it would be great with a boiled chicken shredded.

The next time I make it thats wht I'm gonna do. I;ve already made this about 3 times, but warning......... IT MAKES ALOT!!

Chicken Pot Pie

1/4 cup butter

1/4 cup flour

1 cup fat-free milk

2 cups chicken broth

1 lb chicken breast

1 cup chopped onion

1 cup chopped carrots

1 cup peas

1 medium potato, chopped

1/2 green Beans

Salt, pepper, Italian seasoning

1 store bought Pie Crust

First, cook your chicken. I cooked mine in a slow cooker for 6 hours on high.

You could pan "fry", use left over chicken, or chicken from a can.

Next, to make the gravy, melt butter in sauce pan and flour. Stir. Add milk.

Continue stirring. Mixture will start to thicken. Add chicken broth and seasonings.

Add vegetables and chicken. Let cook on medium heat while you prepare pie crust.

Here's a Tip: As bandsters, we are always looking for ways to reduce calories.

So with store bought pie crusts, I roll them out on a floured surface to make thinner.

Then I cut it to the size I need. With this pot pie, I only used 2/3rds of the original pie crust.

Hey, it saved me about 200 calories off my total dish.

Anyhow, fill an oven safe dish with the chicken and vegetables.

Then top with your pie crust. Bake at 350 for about 1 hour. Makes a ton!

Somewhere between 8-10 bandster portions with about 200 calories per serving.

[*susan* 1,709]

Oh man, this looks really good. Especially now that the weather is starting to turn a bit colder.