Reluctant Housewife: Skinny Chicken Pot Pie
This is the perfect time for comfort food. It's cold and raining and in some places snowing even and all you want to do is stay on the couch covered in a big blanket, binging your favorite shows with some good 'ol fashioned comfort food. Of course, when you're not moving much you may want to skip some of those comfort food calories.
I bring you SKINNY Chicken Pot Pie!
Replace pie crust for puff pastry on top only and almond milk for heavy cream and you've given this classic a whole makeover!
This pot pie is so damn good I wouldn't know it wasn't the real thing. Honestly, your picky eaters will never know the difference but your waistline sure will!
Watch the Reluctant Housewife episode here and grab the recipe below!
Skinny Chicken Pot Pie
boneless chicken tenders
all purpose flour
Drizzle about a tsp of olive oil into a large pot. Mince a 1/2 an onion. Chop about ten mushrooms. Add both to your pot on medium heat. Add salt and pepper to taste.
Chop about 20 baby carrots or 3 large carrots into bite size pieces. Chop celery into centimeter size pieces. Add to your mixturet.
Add garlic powder to taste.
Keep stirring your veggies as they cook.
Chop your chicken tenders into bite size pieces. Add to your pot and cook for about 7-10 minutes.
Sprinkle 2 tbsp of flour to mixture. Stir to combine so that everything gets coated.
Add 2 1/2 cups of almond milk to mixture. Let simmer for about 3 minutes.
Take off the heat.
Pour your mixture into a casserole dish. Add puff pastry on top. Place in your oven for the temperature and time the puff pastry package suggests.
That's it! Take it out of the oven when the timer goes off and enjoy!