Total comfort food!!! One pan meal and it's kid and family friendly!!
Packed with protein and a GREAT way to sneak in veggies! Rich and very creamy! YUM!
Full recipe in video below
RECIPE:
1 bag (12 oz) steamed mixed vegetables
1 carton (16 oz) light sour cream
2 cans (10.5 oz) low-fat cream of chicken soup
2 cups rotisserie chicken chopped
½ small onion diced
½ teaspoon dried oregano
1 refrigerated puff pastry sheet
1 egg mixed with 1 Tbsp. milk
Preheat oven to 400 degrees.
Steam mixed vegetables in bag for 5 minutes in microwave.
To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12" cast iron skillet until creamy. You can use an oven safe 13 x 9 inch dish instead.
Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent.
Brush top of pastry with egg wash made of egg mixed with milk.
Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.
Let pie cool for 10 minutes. Cut into 8 slices to serve.
8 Servings:
281 calories
12g fat
28g carbs
15g protein
Recipe inspiration from quichemygrits.com
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