It was only a matter of time before I attempted Skinny Chicken Pot Pie. Growing up, I always had two lunches – one lunch at school and the other at home. Back then, I was far too lazy to cook – not to mention too clumsy around the stove – and, if I’m being honest, I didn’t even like baking. I know, I know . . . what was wrong with me? Keep in mind this is right around the time I color-coordinated my gel pens, watched Billboard Dad on VHS daily and wanted to date Phil of the Future. And younger kids, this is going to blow your mind. If I wanted to look up a recipe on the Internet, just for kicks, I’d have to make sure my parents weren’t using the phone first – because only one could be used at a time. And I probably wouldn’t find any recipes on the internet, anyway, because people were still referring to these weird things called books for their information.
Gawsh, I need to stop aging stat. I miss my N64.
Back to what I was saying before my nostalgia nearly sucked me into the past, I’d come home from school and head straight for the freezer where my mom kept the Schwan’s Chicken Pot Pies. I did it all wrong back then. Microwave instead of oven. Eating straight out of the packaged bowl. Cold in the center, but would just mush it around so the hot parts warmed up the cold parts. Goodness, I was gross lol. And today, I still crave those pot pies, which is probably the most disturbing part of all.Here’s what you’ll need to tackle this awesome recipe for Skinny Chicken Pot Pie:
Favorites? I am obsessed with this pink breakfast tray from Anthropologie. Next, I am all about those copper ladles. I would use those on the reg, plus they’re beautiful so no complaints here. And finally, look at that gravy bowl. Heated by a mini flame? I’m picturing warm chicken pot pie gravy bubbling inside it. Okay, sold!
- 1/4 cup cooked chicken (80 calories)
- 1/2 cup vegetable mix of corn, green peas and carrots (50 calories)
- My hot buns dough + 1 tablespoon whole wheat flour (83 calories), or use your own recipe for crust.
- 1/4 cup fat-free cheddar cheese (45 calories)
- 1 tablespoon fat-free cream cheese (15 calories)
- 1 tablespoon skim milk (5 calories - you can substitute with your preference)
- 1 tablespoon chicken broth
- Preheat oven to 375F.
- If you haven't already, take this time to cook your chicken.
- Once chicken is cooked and seasoned as you'd like, mix with vegetables in a medium-sized bowl and set aside.
- Now, melt cream cheese in a small bowl in microwave for about 30 seconds. Remove and mix well with milk and chicken broth. Pour over vegetables and chicken and mix well.
- Pour your mixture into an oven-safe bowl, or be really, really adventurous and make your own out of non-stick foil. I should probably buy individual-sized pans, but I like determining the size of my dish as I see fit - it's just one of those kooky control things 🙂
- Top with cheese.
- Take your dough (and if you're using my recipe, you'll know it's made partly out of cottage cheese. Chicken pot pie? More like cheese pot pie!) and roll it as flat as possible, making sure not to let it crack. Round the edges and gently place it on top of your pot pie so that the edges just barely curl over.
- Pop it in the oven and bake it for about 10 minutes, or until dough is crisp on the edges and you can tell your cheese has melted.
90s babies, do you remember choker necklaces? Lizzie McGuire? “Go Home Roger”? Mr. Feeny? The Amanda Show, back when Amanda Bines was just as crazy as she’s always been? Ocean Avenue? Orange soda being caressed by some guy named Kel? Reading Rainbow? AIM? The perfect couple that was Justin and Britney? As Told By Ginger? (Still watch it). And, to sum it all up, three little words. Jonathan. Taylor. Thomas.
Let me just say that nostalgia is one of the best gifts the Lord has given us. It’s cool to think of something, to watch something, or to listen to something, and immediately be taken back, all those same feelings pouring through you. So cool. Which is why I love my Skinny Chicken Pot Pie.