Crustless Chicken Pot Pie | Food City Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start with clean hands and a clean kitchen space.

Preheat the oven to 475°F.

Prepare 2 celery stalks by removing the tops and slicing them into quarter-sized pieces.

Dice 1 onion by removing the top, slicing in half, peeling, and then dicing into small pieces.

Rinse the canned chicken breast in a colander to remove excess salt.

Measure 1 cup of cream of chicken soup and add an additional quarter to half cup.

Measure 1.5 cups of low sodium broth.

Measure 3 tablespoons of flour and season with salt and pepper.

Have frozen mixed vegetables ready to use.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, ensuring it coats the pan.

Add the diced onion and celery to the skillet and cook for 2-3 minutes, stirring occasionally.

Allow the onion and celery to rest for a minute to develop some browning.

Add 1 tablespoon of butter to the skillet and let it melt.

Once the butter is melted, add the canned chicken and frozen vegetables to the skillet.

Stir everything together to combine and cook until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens