Savory Chicken Pot Pie

February 25, 2013

307

This is super simple to make and is one of the ultimate comfort foods for those cold snowy days. I'm a huge pot pie fan and one of the nice things about a pot pie is that you can use nearly any vegetable you have and any meat. This is also a great way to use leftovers so less waste.

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
1 cup sliced fresh mushrooms
2 boneless-skinless chicken breasts, boiled
1 teaspoon parsley
1 teaspoon dried thyme
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of potato soup
Salt & Pepper to taste
Mrs. Dash Table Blend to taste

Preheat oven to 400 degrees F (200 degrees C). Spray a 9 inch pie dish with cooking spray and line with pastry. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain. I used a mix of carrots, peas, corn...
See the full directions on my site

Nutritions

Calories
151

Sodium
144mg
6% DV

Fat
9g
14% DV

Protein
5g
11% DV

Carbs
10g
3% DV

Fiber
2g
11% DV