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Add this chicken pot pie to your healthy recipe collection. It calls for cooked chicken, frozen mixed vegetables, potato, fat-free cream of mushroom soup, fat-free milk. and frozen phyllo dough. Comfort food doesn't have to make your waistline expand!
A classic dish that is easy to make is Paula Deen's chicken potpie recipe. This is one of the most popular Paula Deen recipes and can be made in less than an hour.
Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish. In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside. In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened.
Preheat oven to 350 °F. Spray a 2-quart baking pan with non stick spray. Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables. In a separate bowl, whisk together the biscuit mix and whole milk. Pour biscuit mix over top of casserole.
The puff pastry was cooked separately, and placed on the top of the pot pie filling when it came out of the oven. I also used a 99% fat free chicken soup instead of the chicken base and skin milk in place of whole milk.
Bake at 350 °F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies. Filling: Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).
Paula’s classic Southern Homestyle Chicken Pot Pie Recipe is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.
