Thursday, December 6, 2012

Healthy-er Pot Pies

So there are recipes that are unhealthy, full of white flour or other refined ingredients and things that are down right bad for you.  Then we get into a class that is what I call healthy-er, things that are a lot better for you but just short of top notch. lastly, we have things that are great for you with nothing added to hold you back from being a lean and mean machine.

Today I want to share with you a recipe that is healthier.  We will remake the famous comfort food, the "Chicken Pot Pie."  Who doesn't love a good pot pie?  Warm, creamy sauces, chunks of meat? Love it!

But have you seen how much sodium, fat, and calories are in these things? And if you buy the pre-made ones, they are so tiny and not filling at all.

To cut out empty calories we will not use a pastry crust, but we will use a modified Bisquick topping.  Instead of making an actual pie we will put in into small ceramic dishes and put the crust just on top.

Then we load it with veggies and low in fat meat like chicken breasts.  Mix it with a cream soup and Viola! We've reduced the calories nearly in half.  Cut out tons of perverseness, and now are left with meal that the whole family can enjoy and is not half bad for you.  Also you can do what I did and use the rest of the Thanksgiving turkey.
I didn't put the dark meat in. Just the white.  I left the dark for my hubby;)

Here's the recipie:

A Healthier Chicken Pot Pie

2 cans Cream of Chicken Soup
1 can Cream of Celery Soup
2 C. of Milk
4 Chicken Breasts, cooked and shredded
1/4 tsp. Pepper
1/4 Season Salt
1 med. onion, minced
1 C. Peas
2.5 C. Carrots
2.5 C Broccoli
1 can of white corn

Breaded Topping:
2 C. Bisquick
1/2 tsp. Garlic Powder
1 C. + 4 TB Milk
1 egg
*beat all ingredients together

Here is one made in a large pie dish. This recipe will make at least two.
Mix soups, milk, season salt and pepper together.  Add vegetables, mixing well.  Pour into 8 individual oven safe containers. (or one large )  Pour a portion of topping onto each one.  Cook on 350 for 30-35 minutes until topping is golden.

Notes: Most of the time I add more veggies than noted above.  Just make it a consistency you will enjoy.


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