Easy Lighter Chicken Pot Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My family really likes Chicken Pot Pie so I tried to make a healthier version with some of their favorite vegetables. You can add whatever vegetables you like. Enjoy! Ingredients:
1 double crust pie crust |
1 (15 ounce) can le sueur peas, drained |
1 (15 ounce) can diced potatoes, drained |
1 (15 ounce) can corn, drained |
1/4 cup chopped onion |
2 -3 celery ribs, finely chopped |
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1 cup fat-free half-and-half |
4 cups cooked chicken, diced |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Coat a deep dish pie plate with cooking spray. Cover the pie plate with 1 of the crusts.
3. In a large bowl combine all ingredients and mix well. Pour into the pie plate and cover with remaining crust.
4. Bake for 45-50 minutes or until crust is golden brown.
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