Chicken Pot Pie

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Combine 1.5 cups of plain milk with 1.5 tablespoons of vinegar to make buttermilk; let it sit for about five minutes.

Spray a casserole dish with cooking spray.

Place 3/4 cups of cooked chicken in the casserole dish.

Spread 1 can of condensed cream of chicken soup over the chicken.

Pour 1 can of chicken broth over the soup.

Add about 2 cups of defrosted frozen vegetables on top.

In a bowl, mix 1.5 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder.

Add 4 tablespoons of softened butter to the flour mixture and stir until it resembles coarse oatmeal.

Pour in the prepared buttermilk mixture and stir until relatively smooth.

Pour the batter over the chicken and soup mixture in the casserole dish.

Bake in the oven at 350°F for about one hour until the crust is brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens