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
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
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.