February 5, 2012

Chicken and Vegetable Pot Pie

I love this pot pie recipe because it is not laden with butter or fat. I typically only use one onion and swap out the pie crust for puff pastry since I more often have that on hand. You can use shredded rotisserie chicken instead of freshly cooking the chicken breasts to speed up the prep time if you are in a hurry. To mix it up a bit you can add curry powder to the filling, one teaspoon to one tablespoon depending on your palate. Enjoy!

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