|Pot pie. Like cute shoes but don’t put it on your feet|
Chicken pot pie is like a cute pair of shoes: it works in a pinch for so many occasions, and is incredibly slimming. This chicken pot pie is easy, sumptuous, and can be put together in a snap.
Just pre-bake the oopsie crust and pre-cook and chop chicken in advance, mix the ingredients together when ready, and bake. The Alfredo sauce can be home-made, as well!
Just think– in 30 minutes, your tastebuds will be exalting your fantastic acumen from the frosty autumn rooftops.
Chicken Pot Pie
Crust: Oopsie roll dough
3 ounces cream cheese
3 eggs, separated
1/8 tsp cream of tartar
Preheat oven to 300 degrees.
Beat whites with cream of tartar for 3-5 minutes or until stiff peaks form. In a separate bowl, mix yolks with cream cheese. Combine the two bowls carefully, folding ingredients together until just blended.
Pour batter into 2 greased 9″ pie pans and bake for 30 minutes. Makes 2 crusts (this recipe uses only 1 crust).
1 cup Alfredo sauce
1 cooked, chopped chicken breast
1 can Veg-All
Preheat oven to 350 degrees.
Combine filling ingredients. Pour into prepared, baked crust.
1 cup mozzarella cheese
1/4 cup Parmesan cheese
Top casserole with cheese and bake at 350 degrees until cheese is bubbly, about 30 minutes.
Makes 8 servings.
Nutritional Information: Calories: 460, Carbohydrates: 9 g, Fiber: 2 g, Net Carbohydrates: 7 g, Protein: 21 g, Fat: 40 g