Chicken Pot Pie

This recipe will fill your home with a cozy smell and is the perfect dish for a rainy, or cold evening. Pair with cottage cheese, and you'll have yourself an amazing meal! ~344 calories per serving!

Makes one pot pie, servings: 8

Ingredients for crusts:

2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

4 Tbsp. butter, softened

2 eggs

4 Tbsp. low-fat milk

1/2 cup oats

**Combine ingredients in mixer/Bosch and separate into two balls. Roll out the first ball and press crust down/shape into pie pan. Roll out and shape the other ball into a circle for the pie top. Using saran wrap, wrap both crusts and place in refrigerator while you prepare the filling.

Ingredients for the filling:

1 Tbsp. olive oil

1/2 yellow onion, diced

3-4 cloves garlic, minced

1 cup low sodium chicken broth

8 oz. (1/2 lb.) bag of frozen vegetables: I like to use the frozen peas, carrots, and corn

garlic powder, black pepper, salt, dried thyme, to taste

1 cup low-fat milk

1/2 pound cooked and shredded chicken breast

up to 1/4 cup flour, adding in slowly


1. Heat oven to 425 degrees. While oven is heating up, in a large pot over medium-high heat, saute diced onions and garlic in oil until onions are translucent.

3. Add chicken broth, frozen veggies, spices, and milk. Bring to a boil and then reduce heat and let simmer for 5 minutes. Add the shredded chicken and stir. 

4. Slowly sprinkle flour into the mixture, stirring constantly, so the sauce thickens. Stop adding flour when it has reached a thick and creamy consistency. Simmer for another 5 minutes and then remove from heat. If sauce isn't thick enough, try adding a little bit more flour. 

5. Pour mixture into the crust-lined pan. Top with second crust, seal edge and cut several slits in top with a knife.

6. Bake for 30 minutes or until crust is golden brown. 

7. Let stand 5 minutes before serving.