I've really been wanting Chicken Pot Pie lately but it's just not very healthy with the creamy sauce made with butter and flour and then the rich pie crust too! Today I decided to figure out a modification and it really worked out well! In the end it sort of turned out like a soup but a little thicker.
I used a can of Campbell's 98% fat free cream of chicken condensed soup and about 3/4 of a can of skim milk for the sauce. I steamed all my fresh veggies for about 10 minutes (I used carrots, peas, onion, celery and broccoli but you can use whatever you prefer) mixed it all together with the sauce and chicken, sprinkled with pepper, a little garlic and a little rosemary and stuck it in the oven. Turned out soooooo good and I don't miss the crust at all!