
While pot pies are pretty high on the comfort food hall of fame, they are also rank extremely high on the fat and calorie count. Since healthy versions are nearly impossible to find the freezer isle or restaurant, a homemade pot pie is the way to go. This recipe may not be fat free...but it's a less glutenous version. And it's delish!
Directions:
1. Start by making pie crust (click for the link to the recipe). Put the pie dough in the fridge to chill while you work on the rest.
2. Preheat the oven to 425 degrees.
Ingredients: (Not including pie crust)
5 chicken thighs
1 yellow onion diced
1 long carrot (peeled)
15 button mushrooms (1 container)
1 teaspoon fresh ground Black Pepper
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon fresh ground Sea Salt
1/2 teaspoon Celery Salt
1 10 3/4 oz can of cream of mushroom soup (I use the 98% fat free)
1 10 3/4 oz can of cream of celery soup (I use the 98% fat free)
Directions:
1. Start by making pie crust (click for the link to the recipe). Put the pie dough in the fridge to chill while you work on the rest.
2. Preheat the oven to 425 degrees.
Ingredients: (Not including pie crust)
5 chicken thighs
1 yellow onion diced
1 long carrot (peeled)
15 button mushrooms (1 container)
1 teaspoon fresh ground Black Pepper
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon fresh ground Sea Salt
1/2 teaspoon Celery Salt
1 10 3/4 oz can of cream of mushroom soup (I use the 98% fat free)
1 10 3/4 oz can of cream of celery soup (I use the 98% fat free)

3. Sauté the chicken thighs on medium/hot heat with a little bit of olive oil. Continue until each side until it is browned. Remove the chicken to a plastic cutting board and dice it into bite size pieces. Return it to the skillet and cook until the center is no longer pink. Be careful not to cook it until the meat is dry. You will be baking it as well, so you don't have to stress about undercooking anything.

4. While the chicken is cooking dice the onion. If you have vegetarians eating with you, sauté the veggies in a separate pan. Put the onions in a pan at medium heat with a bit of olive oil. While they are cooking, peel and chop the carrot and add them to the pan. Slice mushrooms and add. If you do it in this order, they should all be cooked just the right amount!
5. Sprinkle in pepper, sea salt, and celery salt. Sauté the veggies until the edges begin to brown.
6. Turn off the heat and add both cans of soup. Mix everything up.

7. Roll out the pie crust until it is big enough to cover 4 ramekins, or a casserole dish. If you are using individual ramekins, lay them upside down on the crust and cut along the edges.

8. Fill the ramekins or casserole dishes with the veggie mix. Add in chicken if you cooked it separately.
Place the pie crust on the top. With the extra I like to cut out a little cookie cutter shape and place it on top for fun. The extra texture always looks great when it bakes! Don't forget to slit a few holes here and there to let steam out.
* Here is a little trick of the trade if you are entertaining carnivores and herbivores. Wrap the vegetarian dishes with a piece of foil, so when they come out of the oven you know what is what!*
Place the pie crust on the top. With the extra I like to cut out a little cookie cutter shape and place it on top for fun. The extra texture always looks great when it bakes! Don't forget to slit a few holes here and there to let steam out.
* Here is a little trick of the trade if you are entertaining carnivores and herbivores. Wrap the vegetarian dishes with a piece of foil, so when they come out of the oven you know what is what!*

9. Bake the whole concoction at the top of the oven at 425 degrees for about 30 minutes, or until the crust is brown and flaky.
It is going to smell delicious ad you will want to eat it sooner. I had to fight off my sister and my husband to let them leave the pies in the oven long enough! Make sure to cook the crust all the way or it will be all soggy in the middle. Enjoy!
It is going to smell delicious ad you will want to eat it sooner. I had to fight off my sister and my husband to let them leave the pies in the oven long enough! Make sure to cook the crust all the way or it will be all soggy in the middle. Enjoy!