chicken pot pie

chicken pot pie

-Two ingredient dough (1 cup self rising flour & 1 cup non-fat Greek yogurt)
16 ounce bag of frozen veggies
-Chicken breast cooked and shredded
-1 can of campbells healthy choice cream of chicken soup (98% fat free)
-1 egg for egg wash

-Preheat oven to 350
-Make your dough by mixing 1 cup of flour and 1 cup of yogurt. Knead it very well. Let it rest while you prepare the rest of the pie.
-Shred the cooked chicken in a large bowl. (I like to cook my chicken in the crockpot so it is very easy to shred. I usually throw it in there for 4 hours on high with salt, pepper, garlic powder, and onion powder.)
-Cook the veggies
-After the veggies are cooked, add them to the bowl with the chicken along with the can of soup.
-Mix well.
-Add this mixture to your glass pan.
-Roll the dough to the shape of your dish and lay it right across the top of your mix. You can pinch the edges if you would like to make it look like a regular pie.
-Top with an egg wash.
-Cook for about 35 min, or until crust is browned.

WW 4 points

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