Another recipe with chicken…I know. I am just so excited about this recipe that I couldn’t wait any longer to share it with you. This Chicken Pot Pie recipe is delicious, easy and light! I have been trying to perfect this recipe for a while, and the combination of fresh vegetables, fresh herbs, skim milk and fat-free cream of mushroom soup yield tons of wonderful flavor without adding too many calories and fat. I also used refrigerated pie crusts and cooked rotisserie chicken to simplify the preparation time for those of you who are as busy as I am.

Individual Light Chicken Pot Pies

Prep: 15 minutes

Cook: 40 minutes

Yield: 4 to 6 servings

Ingredients

1 tablespoon butter or margarine

1 cup diced carrots

1 cup diced celery

1 (8-ounce) package sliced fresh mushrooms

1 clove garlic, minced

1/2 cup diced onion

1/4 cup chopped fresh Italian parsley

11/2 cups chopped cooked chicken (I used freshly cooked rotisserie chicken)

1 (103/4-ounce) can fat-free cream of mushroom soup, undiluted (I used Campbells)

1/2 cup skim milk

1/2 (15-ounce) refrigerated piecrust (such as Pillsbury)

1 egg yolk

1 tablespoon skim milk

Preparation

1. Preheat oven to 400F.

2. Melt butter in a large saute pan over medium-high heat; add carrots and next 5 ingredients and saute 5 minutes. Add parsley and saute 1 more minute. Stir in chopped chicken, soup and 1/2 cup milk and cook 5 minutes more or until thoroughly heated.

3. Spoon chicken mixture into 4 individual baking dishes and place on large baking sheet covered with aluminum foil. Cut refrigerated piecrust into 1-inch strips; arrange in lattice design over tops of dishes. (If you don’t have individual dishes, you can use a lightly greased 11- x 7-inch baking dish.)

4. Stir together egg yolk and 1 tablespoon milk; brush over crust. Bake for 30 minutes or until golden, shielding crust with aluminum foil to prevent excessive browning.