This is my version of chicken pot pie. I pride myself on being ridiculously lazy and this meal comes together so quickly and leaves you with time to get things done around the house once its in the oven! Loaded with creamy chicken, peas, green beans, corn, and carrots, and baked in a flaky pie crust; there truly is nothing better.
For this crust I use Marie Callendar pre-made pie crusts. I filled one crust, and crumbled the other to make a crumbly topping, but feel free to just let the crust thaw and place it flat across the top if you’d like!
I also used shredded rotisserie chicken for this recipe. My number one tip for making meals easier throughout the week, it to buy a rotisserie chicken, peel the skin off if you’re trying to eat leaner, and shred it for easy to use chicken throughout the week.
The entire pie rings in at 3,350 calories; 8 servings at 418 calories each.
ENTIRE RECIPE : 3350 calories – 101P/298C/196F
ONE SERVING (8 TOTAL) : 418 calories – 13P/37C/24F
This recipe starts on the stove, and ends in the oven and comes together in minutes.
INGREDIENTS:
2 pre-made pie crusts
1.5 tbsp butter
1.5 tbsp all purpose flour
1 cup half and half
1 chicken boullion cube
salt and pepper to taste
1 can cream of mushroom soup
1.5 cups shredded chicken
1 bag frozen vegetable mix (~4 cups)
1 egg mixed with a splash of water
PREPARATION:
To begin melt your butter in a pan, and add your flour creating a roux. Cook down the flour slightly before whisking in your half and half little by little. Once combined, add in your chicken boullion, cream of mushroom soup, your veggies, and your shredded chicken, adding salt and pepper to taste. Pour this mixture into your first pie crust, and crumble your remaining pie crust and top your chicken mixture. Mix your egg with a splash of water and use a pastry brush to brush the top of your pie crust before baking in the oven at 400 degrees for 35-40 minutes. Let rest for 15 minutes before serving!
