Homemade Chicken Pot Pie

Pot pie is one of my comfort foods. Whenever I am sick I send chris out to the store to get me juice and Marie Callendar's creamy mushroom and chicken pot pie. The problem with this is these pot pies are like eating a stick of butter. One serving is something like 35 grams of fat. So if you eat the whole thing, which I tend to do, well, its not good.

And so is born my homemade pot pie.



Here is what you will need:

Pie Crust, either store bought or homemade (If you dont have your own you can find my "go to- no fail" recipe here)

2 boneless chicken breasts, cooked and fork shredded

Use whatever vegetables you have leftover in the fridge. I always put carrot, onion, peas and corn in mine then whatever else I have on hand (mushrooms, zucchini, butternut squash, etc...)

1 cup corn (fresh if you can!)
1 medium zucchini, sliced
1/2 cup peas
1 small yellow onion diced
1/2 teaspoon minced garlic
2 Tablespoons all purpose flour
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
1 tablespoons butter
1 tablespoon Evoo
1 can cream of potato soup (healthy options condensed)
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a large stock pot over medium heat melt the butter and add the onion, garlic and carrot until soft.
Sprinkle in the flour and cook for just a minute. Next add the stock and remaining vegetables, simmer on medium low and allow the sauce to thicken about 20 minutes. Add the potato soup, chicken, herbs salt and pepper and simmer until chicken is heated through. Remove from heat and set aside while you prepare the pie crusts.

I like for my bottom layer of crust to do its job and hold everything together so to keep it from getting soggy from the liquid filling I've got a little trick. Once you've got the bottom pie crust on your pie plate, poke the bottom with a fork, place on a cookie sheet and bake in the oven at 450 for ten minutes or until lightly browned. You don't want it cooked all the way through, you just want to toughen it up a bit.
Allow to cool before filling.
Top with second pie crust and pinch along the edges to seal, cutting away any excess dough.
Cut a few slits in the top crust to vent.
*If you want, and I always do, you can brush the top crust with an egg wash to get that glossy golden look.

Bake at 425 for 20 to 30 minutes until top crust is golden brown.

*If it looks like the edges are getting too dark just wrap a thin piece of aluminum foil around the edge of the pie and continue baking.

Top with a dash (or two ) of Texas Pete and prepare to meet your maker. You'll keel over dead, it's that good.