Posted by leannekarella on May 14th, 2013 |Filed Under Recipes |
So, I think it’s actually called “pottage” but that’s a word that sounds bad in my ear, so I’m going to call this a pie-less pot pie.
Basically, I made chicken pot pie filling in a casserole dish and it was SUPER YUMMY and there’s only 2 servings left out of a 6 qt casserole since my hubby and kiddo had seconds and thirds! Hubby had some rye bread with his.
Fairly easy to throw together too!
Yes, I used some veggies that I’m not supposed to eat, because I wanted to see if it would really taste like pot pie, but I also used a ton of broccoli and cauliflower, so I pushed the corn and carrots to the side.
In a deep casserole dish… I’ll give you what I used, though 6 qts is a LOT for a typical household. Remember that the veggies do cook down though.
First, spray the dish with non-stick spray.
Layer from bottom, everything cut into bite-size pieces
5 chicken breasts
1 bag frozen carrots/peas/corn/green beans
4 cups broccoli
4 cups cauliflower
1 lb mushrooms
Set the casserole aside and in a pot on the stove….
1 qt fat free, low sodium chicken broth
a little extra low sodium chicken bullion
1 cup sugar free almond milk (to make it creamier)
garlic powder, onion powder, black pepper, crushed dried rosemary (to taste)
1 tsp xanthan gum to thicken
Once this is bubbly, pour over the veggies in the casserole, cover the dish and put in 350 degree oven for about 1.5 hrs or until the chicken is cooked through and the veggies are tender.
For the calorie count, I only counted the things I actually ate (about a cup of cauliflower and a cup of broccoli and 3 oz chicken, and 1 cup of fat free chicken broth)