This recipe has all the creamy goodness you want out of chicken pot pie and is loaded with veggies, lean white meat chicken and low sodium chicken broth.
Author: Messy Kitchen Happy Belly
Frozen Green Peas
Tyson® Chicken Breasts
or Gluten Free Flour
Low-Sodium Chicken Broth
Ground Black Pepper
Chicken Bouillon Cubes
Fat-Free Half And Half
Preheat oven to 375 degrees F (190 degrees C).
Onions (1/2 cup)
Garlic (2 cloves)
over medium heat until onions turn translucent then add the
Carrots (1/2 cup)
. Stir mixture and cook for about 8 minutes until carrots are slightly softened.
Celery (1/2 cup)
Frozen Green Peas (1/2 cup)
Tyson® Chicken Breasts (3 cups)
and cook for 3 to 4 minutes more, stirring frequently.
All-Purpose Flour (1/2 cup)
, on top of veggies and chicken, stir in completely and cook for another 2 to 3 minutes, until you notice some thickening. Add
Low-Sodium Chicken Broth (2 cups)
White Wine (1/2 cup)
, and stir until the broth starts to thicken and there are no lumps.
Salt (to taste)
Ground Black Pepper (to taste)
Fresh Thyme (1 Tbsp)
Fresh Rosemary (1/2 Tbsp)
Chicken Bouillon Cubes (to taste)
. Stir well and then add
Fat-Free Half And Half (1/4 cup)
Cook for about 10 minutes until you notice some of the liquid reducing and the pie filling thickening. Set aside. Fill casserole dish with filling and top with the
Pie Crust (1)
; unroll the crust and place it gently on top of the casserole dish, pressing down slightly on the crust at the rim of the dish.
With a serrated knife, poke several holes in the top of the crust to allow steam to escape while your pie is cooking. Bake for 20 minutes, then set aside to cool and thicken for 15 to 20 minutes.
Serve and enjoy!
Nutrition Per Serving
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