Scrumptious Sundays

Chicken Pot Pie

Preheat oven to 450 degrees

1 1/2 cup carrots

3 medium potatoes

1 1/2 cup mushrooms

1 1/2 cup broccoli

(you can pretty much use any veggies you like, this is what we had on hand and it turned out delicious)

2 chicken breasts

3 cups chicken broth

1/3 cup flour

1 refrigerator pie crust

1 egg white

1 Tbsp skim milk

Recipe makes 8 servings; 5 Weight Watcher Points Plus

You can cut the recipe in 1/2 for a smaller portion, but we found the leftovers were just as good so this recipe is actually doubled.

 Sautee all the veggies for 3-5 minutes; add the chicken and cook until chicken is no longer pink

Combine flour and chicken broth; add to veggie mixture - heat until boiling and begins to thicken.

 Pour everything into a glass or stone baking dish.  Cover with pie crust, fold the crust over the edge of the pan to seal the dish.  Combine egg white and skim milk and brush over the top of the crust (this is what gives it that golden brown delicious look).  Cut slits in the crust, bake for 30-40 minutes.  Let stand for a good 10-20 minutes...it will still be plenty hot!  If you don't let it stand it will be soupy rather than creamy.

The first time we made this I accidentally forgot the chicken (DUH!); it was still delicious.  So it can also be a great vegetarian dish if you don't want to add the meat.  Such a healthy spin on some great comfort food that is usually loaded with fat.

Delicious for all ages (even the baby ate it - couldn't get enough of it)