New Recipe: Chicken Pot Pie

Happy Tasty Tuesday!

I'm a huge fan of quick and simple recipes because the last thing I feel like doing when I get home from work is making a long tedious meal.  Even if a recipe is delicious, I’m less likely to make it again if it took more than 1 hour to make. I originally saw this recipe for chicken pot pie on the Doctor Oz show and although he said it’s a nice healthy dinner, I think its full of flavor and doesn’t seem like your traditional bland chicken and vegetable meal. Plus its super easy to make and takes only 20 minutes to prepare…Jackpot!

Ingredients:

• 1 cup chopped onions
• ¼ cup canola oil
• 1 ½ cups frozen peas
• 1 large package of frozen vegetables (I like the broccoli, cauliflower and carrot medley)
• 1 rotisserie chicken from the market    
• ½ cup low-fat cheddar cheese shredded
• 1 ½ tablespoons all-purpose flour
• ¾ cup low-sodium chicken broth
•   ½ cup skim milk
• ½ teaspoon celery salt
• Pillsbury pre-made pie crust (I like to cheat and buy the pre-made stuff, it tastes just as good)

Directions:

• Preheat oven to 375 degrees and lightly cover a 9-inch pie pan with cooking spray
•  Add 1 tablespoon of oil to a large skillet and set to medium heat
• Add the onions and cook until softened, about 5 minutes
•  Stir in the flour until completely combined
• Pour in the chicken broth and milk, whisking slowly until combined. Cook at a simmer for about 5 minutes, until thickened.
• Whisk in the cheddar cheese until melted. While this melts shred the rotisserie chicken.
• Add the chicken, peas, vegetables and celery salt. Mix together.
• Pour the mixture into the prepared piecrust. Add top of piecrust and slice vents into the top of the crust. Bake for 30-40 minutes until crust is golden brown.
• ENJOY!

xoxo