bx92Miyzm9HEFkaEhYzly8BCg8g ~Mommy's Moments~: Comfort Food ~ Chicken Vegetable Pot Pie


Comfort Food ~ Chicken Vegetable Pot Pie

Nothing tastes better than a flaky, buttery pie crust, especially when filled with tender chicken, fresh veggies, and a thick and creamy gravy. Slice all the vegetables in thin strips for a melt-in-your-mouth experience with each bite. This recipe's freezer-friendly, too!

Prep: 25min
Cook: 1hr 0min
Total: 1hr 25min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

•1 teaspoon olive oil
•2 carrots, thinly sliced
•2 ribs celery, thinly sliced
•1 pound boneless, skinless chicken breasts, cooked and cut into bite-size pieces
•1 can (15 ounces) fat-free chicken gravy
•1/2 cup fresh or frozen peas
•1 tablespoon ground flaxseed
•1 tablespoon chopped parsley, or to taste
•1/4 teaspoon salt
•1/4 teaspoon ground black pepper
•1 (9") refrigerated ready-to-roll, deep-dish, double pie crust


Preheat the oven to 350°F. Coat a 9" square or round baking dish with cooking spray.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the carrots and celery. Cook, stirring, for 7 minutes, or until tender. Place in a large bowl. Add the chicken, gravy, peas, flaxseed, parsley, salt, and pepper. Place the bottom pie crust in the prepared baking dish. Add the chicken mixture and top with the second crust. Trim the edges and crimp.

Bake for 50 minutes, or until brown and bubbling.

Sounds great!

Recipe from Prevention.com

1 comment:

  1. I love chicken!!

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