Looking for healthy, but easy comfort foods? Traditional chicken pot pie is a delicious and simple way to clean out the fridge and freezer from the hodgepodge of leftover veggies at the end of the week. This recipe removes the high-calorie pie crust, but keeps the flavorful filling of a childhood favorite. Chop up your veggies the night before, then throw everything in the slow cooker before you leave for work. By the time you get home, dinner will be ready!
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Try serving on top of 1 cup cooked whole grain brown rice, quinoa, whole grain pasta or on a small baked potato.
- 1 lb boneless skinless raw chicken breasts, trimmed of visible fat
- 8 oz mushrooms
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 bell pepper (any color), diced
- 1/2 small onion, diced
- 1 can condensed low sodium cream of chicken soup
- 2 tbsp dried oregano
- 1 tbsp dried sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery seed
- 1 tsp black pepper
- Olive oil cooking spray
- Spray inside of the slow cooker with non-stick olive oil cooking spray. Place chicken breasts in bottom of the slow cooker in a single layer.
- Evenly distribute all the chopped vegetables on top of the chicken. Add herbs and spices evenly on top of the vegetables.
- Pour condensed cream of chicken soup evenly on top of the chicken and vegetables.
- Cover and cook on low for eight hours.
- When done, shred chicken with two forks — this should be very easy, as it will be moist.
Nutrition information (per serving)
Makes 4 servings
Total fat: 4.5 g
Saturated fat: 1.5 g
Trans fat: 0 g
Cholesterol: 70 mg
Sodium: 380 mg
Total carbohydrate: 21 g
Fiber: 4 g
Sugar: 6 g
Protein: 27 g
— Developed by the Digestive Disease Health Team Dietitians.