Lunch or Dinner
Chicken Pot Pie
calories
g of fiber
g of added sugar
g of protein
Yield
8 Slices
Serving Size
2 Slices (1/4)
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
DIRECTIONS
1
PREP: Thaw out one layer of pie crust.
2
PREP: Preheat oven to 425 degrees.
3
FILLING: Add canned chicken to a medium-sized pot on medium heat. Cook until the color is less pink.
4
ADD: Mix in seasoning:
• Garlic Powder (1/4 teaspoon)
• Onion Powder (1/4 teaspoon)
• Oregano (1/4 teaspoon)
• Salt (1/2 teaspoon)
5
FILLING: Melt 4TB of butter in the pot.
6
FILLING: Mix in 1/3 cup of flour and wait for it to thicken.
7
FILLING: Add to the pot and mix:
• Broth (1 1/2 cups)
• Milk (1/2 cup)
8
FILLING: Add in a full bag of frozen veggies.
9
CRUST: Add pie crust to the bottom of a 9-inch non-stick pan.
10
PREP: Add filling to the pan and leave the top open.
11
BAKE: Bake for 40 mins.
12
SERVE: Let cool slightly so that the filling is not too runny.
NOTES
DO NOT use bone broth. I wanted to add more nutrients, but it tasted horrible and baked differently.
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.