Chicken Pot Pie
Ingredients:
2 frozen pre-made pie crusts
3 large, cooked chicken breast
1-2 frozen bags of a mix of peas, corn, carrots, green beans (depends on size of bag!)
½ onion, chopped
2 celery stalks, chopped
1-2 cans fat free cream of chicken soup
1/2 cup Fat free greek yogurt
Salt & pepper, to taste
Garlic powder, to taste
4 Sweet potatoes (the yellow ones are the best here!)
Plain Fat-Free Fairlife Milk, or your choice
1 Tbsp of unsalted butter
Shredded cheese, to sprinkle on top
Chives, diced, to sprinkle on top
Instructions:
This makes 2 pot pies for meal prep. Tip: I like making the chicken and mashed potatoes the day before to separate the steps and make it go quicker!
Cook chicken with your preferred method & use salt & pepper to season. I’ve used Sous Vide and crockpot- both worked great! Set aside.
For the mashed potatoes: Peel and chop potatoes into halves and quarters. Boil in salt water until soft. Fully drain and then put potatoes into a mixing bowl. Use a potato masher and then mix in the butter with a hand mixer. Pour in your milk of choice. 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). Slice or shred the chicken up into smaller pieces if you haven’t yet. Then put veggie mixture into a large bowl with the cooked chicken, can of cream of chicken soup and the Greek yogurt. Mix all together, add salt & pepper to taste, and divide up 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 50 min and let sit for 10-20min before serving.
Store leftovers in the fridge.
