Chicken Pot Pie

Ever have one of those days where you want to just throw up your hands and say, “Forget it!  Let’s order pizza?’  I call those ‘weekdays!’  But seriously, I have a super easy recipe for Chicken Pot Pie that I make all the time.  Now, I originally found this recipe from Hungry Girl.  She has a new book come out today, The Hungry Girl Diet, and I pre-ordered my copy!  In fact, we like her so much that I have five of her eleven books (two of which are signed).  Tomorrow, she is doing a book signing in Woodbridge, New Jersey and I’m packing up the family for a road trip.

She is a Jill of all trades, with a newsletter, books, recipe cards, television show and more.  She specializes in turning not-so-healthy recipes into healthier ones.  My sister and I have tried dozens of her recipes and we love them.  This recipe is so easy because I just use whatever I have on hand.  I ALWAYS make it when we have leftover rotisserie chicken or after Thanksgiving (as a turkey pot pie).  The original recipe can be found here.

My version takes the basics and then just adds whatever I have in my kitchen.  You’ll see:

Chicken Pot Pie

2 cups diced, cooked chicken

1.5 cups mixed frozen vegetables, cooked (the peas, corn and carrots mix, ideally)

1 can condensed Cream of Celery soup (I use the low fat, low sodium version)

1 ready made pie crust (I got six for $2 the other day!)

1 diced, cooked potato (If you have it.  I only use it if I have leftovers needing to eaten)

Preheat the oven to 400 degrees.  Grease your pie plate with cooking spray.

Mix all your ingredients besides the pie crust and season that bad boy with some salt and pepper, even some parsley if you’re feeling fancy.  Spread into the pie crust.  If it’s too thick, add a little water.  You want it to be gravy-like.  Put the pie crust on top and pinch the edges.  Put a slit in the top and pop it in the oven for 30-40 minutes, or until browned.

That’s it!  It’s one of our favorites and it’s insanely easy to make. I only use one pie crust in order to save calories but you could use two if you like. Try it when you’re pressed for time or you have stuff in the fridge that you want to use.  You’ll save money (by not ordering takeout), calories (by using the low fat version of the soup & one crust) and you won’t waste your leftover food! Everyone wins!  So, what’s your go-to meal when you’re in a hurry?

Disclaimer:  This post was not sponsored.  I just really like Hungry Girl and I wanted to include her in here and give her credit for her version of the recipe.  🙂  All comments and opinions are my own.