Skinny Chicken Pot Pie- Liz Adams Recipe

Hi Friends! First, let me say that I cannot take any credit for this recipe, this is all Liz Adams. If you do not know her, she is the face behind the Hello Adams Family blog. Her Skinny Chicken Pot Pie recipe is something we have been making for so long now. It’s SO good and so easy! It is a skinny “spin” on traditional chicken pot pie that makes a scrumptious meal and delicious comfort food option. Here’s her recipe!

Skinny Chicken Pot Pie

Ingredients:
3-4 boneless, skinless chicken breasts
3 carrots, chopped
3 celery stalks, chopped
1 white onion, chopped
1 cup frozen peas
1 15oz can cream of mushroom soup
1 28oz can cream of chicken soup
salt + pepper to taste
chicken stock (just in case it gets dry)

Instructions:
Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper and bake for 20 minutes or until cooked through. Let cool, shred and set aside in a mixing bowl. In a sauté pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper. Transfer the mixture to a casserole dish and bake at 375 for 40-45 minutes, just until heated through. It should come out bubbling hot!

*If you feel like the dish is getting too dry in the oven, you can add a little chicken stock and mix to moisten.

Ps. I will sometimes make biscuits for Justin to have with this! I will halve the biscuit, open-face, and put the pot pie filling on top of the biscuit. He loves it! We’ve also added another twist with sprinkling cheese on top. YUM.

Enjoy!

Again, I got this recipe from the Hello Adams Family Blog! Here’s the recipe link on her site if you’re interested in seeing it there also.