That’s right. Just like David Cross, I’m addicted to chicken pot pie these days. Not just any chicken pot chicken pot chicken pot pie. Rachel was looking for healthier recipes to try and she came across this super easy (and healthy) recipe for chicken pot pie. And, if you’re like me (unemployed and hungry), this recipe is super cheap, hearty, and will last for days.
1 Rotisserie Chicken (the recipe calls for cooked chicken breasts, but I think it’s easier and cheaper to use the rotisserie chicken)
1 bag frozen stewed vegetables
1 can cream of chicken soup (I use the 98% Fat Free can because I want it to be healthier)
1 can chicken broth
1 ready to bake pie crust (feel free to make your own crust, but I’m going cheap and easy with this recipe.
Take a 9×13 casserole dish and put the chicken meat in the bottom of the dish (you’ll have to peel it off the rotisserie chicken…and avoid the temptations of even the leftover cooked skin).
Next, put the bag of frozen stewed veggies on top of the chicken. No need to thaw them out.
In a separate bowl, mix the cream of chicken and chicken broth together until the chunks of cream of chicken are dissolved. Pepper to taste. I’m a huge fan of pepper, so I go crazy, but you don’t have to. After it’s peppered, pour the mixture on top of the chicken and veggies.
Then, unroll the pie crust. I know the crust is round the and dish is rectangular. Have no fear, simply cut off the excess on the edge and use it to fill in areas that weren’t covered by the crust yet.
Once you have the crust how you like it, make sure to poke some holes or carve some designs into it. That’s an important step (and a good way to let your creative juices/frustrations fly).
Then, place in an oven preheated to 350 degrees for an hour. Let sit for a few minutes, and enjoy.
Like I said, it’s a very simple recipe, and there are plenty of opportunities to edit and make your own. Now that I’m Mr. Momming it around the house, I prefer quick and easy, while still relatively healthy.
The way I prepared it above averages out to about $10-$12 for the entire casserole dish. We seem to get about eight or servings out of this recipe, so like I said before cheap, easy, healthy, tasty, and filling.
I don’t have the points calculations in front of me, but if you’re on Weight Watchers like me and are interested, hit me up and I’ll let you know.
Now, a question to my readers – do you have cheap, easy, and healthy food options that you’d like to share? Rachel and I are always looking to beef up our repertoire!