THE APRON GAL

I have had this one pie crust sitting around in my fridge leftover from the holidays. It has been becconing to me to become a delicious pie, but alas, I am trying to be healthy and detox from my holiday sugar overdose. So I decided I could make chicken pot pie with it! 

I looked around at recipes but I didn't have all the ingredients or I just was too stubborn so I made up my own recipe. It is very easy I promise! It is also hearty since you get all your vegetables, protein, and carbs in one bite. We didn't serve ours with anything and we were both full afterward.

 Mix together all cooked ingredients. 

 Since I only had one pie crust I put it on the top. It also cuts down on the fat by having only one layer of crust, but if you want two then go for it! 

I crimped the edges [or tried] a little for fun.

 If you have any cute cookie/pie cutters I added a few leaves just for a little something extra. 

 Bake until golden brown and your mouth starts watering!

It melts in your mouth. Literally. 

Ingredients:

1 chicken breast  [you could probably use canned here too]

1 large carrot

1/2 cup frozen peas

1 large potato or 2 small

1 cup milk

1 can cream of mushroom soup

1 pie crust, premade or homemade

salt

pepper

Directions:

Start by cooking your chicken breast by your method of choice. I just cook mine in a skillet with a dash of garlic salt until no slightly pink, remember it will cook more in the oven.

Wash and peel your potatoes and carrots, then cut into bite sized pieces. Steam your vegetables prior to putting them in the pot pie since you don't want them to be hard or crunchy. For the frozen peas, run water over them in a colander and then they will cook just fine in the oven. 

Mix together the cream of mushroom soup with one cup of milk [skim is healthier, but anything is fine]. 

Stir together soup and milk mixture with potatoes, carrots, pies and salt and pepper to taste [this is a key step for flavor!]. 

Pour your pot pie mixture into an 8 x 8 square pan or a pie pan. Top with pie crust, sealing edges. Poke holes in the top of the crust to help the pie breathe. Bake at 350 for around 30 minutes or until golden brown and bubbly.

Makes 4 large servings. [1 was perfect for me, Jason had 2]

1 serving is 10 WW points plus. [If using skim milk]