Monday, January 3, 2011

Cheesy Chicken Pot Pie

Lowe(er) Carb Cheesy Chicken Pot Pie
Servings: 4 to 6, about 20 grams of carbs per serving
Preheat: 350 degrees


1 chicken breast, cooked and cut into bite size pieces
1 can cream of chicken and mushroom soup
2 ounces cooked frozen green peas (use mukimame to lower the carb count a little more and increase the fiber count)
2 ounces cooked frozen corn
1 small red potato, cooked and cut into small chunks
1/8 cup liquid (milk, cream, water or broth)

Combine the soup, peas, corn and potato in a bowl. Add chicken then add liquid and stir just until liquid is incorporated. Pour into a baking pan. 


1/2 cup flour
1 1/2 tsp baking powder
1/2 to 1 cup shredded cheese
dash or two of salt
liquid (milk, cream, water or broth)

Mix and spread over the top of the chicken mixture in pan.

Bake in 350 degree oven until top is brown, about 25 minutes.

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