Chicken Pot Pie
Ingredients:
2 frozen pre-made pie crusts
3 large, cooked chicken breasts or pick up 1-2 Rotisserie chickens from the store for a quicker version
1-2 frozen bags of a mix of peas, corn, carrots, and green beans (depends on bag size!)
½ onion, chopped
2 celery stalks, chopped
1 1/2 cans 98% fat-free cream of chicken soup
1/2 cup fat-free plain Greek yogurt
4-6 Sweet potatoes (I recommend the yellow ones!)
Plain fat-free Fairlife milk, or your choice
Salt & pepper, to taste
Garlic powder, to taste
Shredded cheese, to sprinkle on top
Chives, diced, to sprinkle on top
Instructions:
This makes two pot pies for meal prep.
Cook the chicken with your preferred method & use salt & pepper to season. I’ve used Sous Vide and crockpot, and both worked great! I’ve also used the quicker option: pick up 1-2 Rotisserie chickens from the store. Boom, you are good to go, and less dishes! And still tastes great.
Slice or shred the chicken up into smaller pieces. Set aside the cooked chicken.
For the mashed potatoes: Peel and chop potatoes into quarters. Boil in salt water until soft. Fully drain and then put potatoes into a mixing bowl. Use a potato masher and mix in the Fairlife milk with a hand mixer. You should only need a splash! Use as needed until you get the desired level of creaminess—season with salt, pepper, and garlic powder to taste. Set aside.
Preheat oven to 350. Leave the frozen pie crusts out on the counter to thaw a bit.
Sauté all veggies together (frozen veggies, celery, and onions). Put the veggie mixture into a large bowl with the cooked chicken, cans of cream of chicken soup, and Greek yogurt. Mix together, add salt & pepper to taste, and divide into each frozen pie crust. Smash down.
Add the mashed potatoes on top of the veggie & chicken mixture in each pie crust. It should be shaped and smoothed over like it was the top of a pie crust. Smooth out with a spoon.
Sprinkle with cheese and diced-up chives.
Bake for about 40-50 minutes and sit for 10-20min before serving. Keep an eye on the cheese and crust. The crust should be slightly brown, but you don’t want to overcook it.
Store leftovers in the fridge.
