Chicken Pot Pie


Chicken Pot Pie

To lower fat, I only use the top crust, plus the bottom one usually ends up getting too soggy to really taste anyway.


What you’ll need:
  • 2 tsp chicken bouillion
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 cup milk, plus 2 TBSP FLOUR
  • 1 can cream of chicken soup
  • 1 tsp. onion powder, or tbsp dried onion flakes
  • 1 thawed Pillsbury 9 in” pie crust
  • 2 or 3 cooked and shredded chicken breasts
  • 1 16 oz can of mixed veggies, or 1 16 oz. bag frozen mixed veggies.
  • *optional*- 1 medium potato, cubed, and cooked until tender
  • black pepper to taste
Heat gravy mix, soup, milk, water and onion over med-hi heat until it boils, then add veggies, cook until thawed. Add chicken, blend well. Pour into greased 9 in” pie dish or equivalently sized baking dish, cover with crust. Press crust edges against pan, then cut 3 or 4 1 in. slits, for vent holes.
Cook at 450 for 20-25 minutes, depending on your oven--just until crust is golden.

    Why do I do this blog?

    Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.