Chicken Pot Pie

Believe it or not I have never made a Chicken Pot Pie. I came up with this recipe just guessing what I thought went into one and I sent it to my sister to try as a guinea pig. She made a few small changes, such as not using celery as she isn't a fan and adding some Old Bay. Her review: Delicious. So I have been really excited to make it since she tried it out for me, and I have to say her review was spot on! Hope you enjoy it as much as we did.

Chicken Pot Pie: Serves 4-8

2 Pillsbury Pie Crusts (in refrigerated section, they come 2 to a box typically near other Pillsbury Roll Products)
1/2lb Chicken Breast - boneless/skinless
Chicken Stock
Bay Leaf
Onion
1 Can Cream of Chicken Soup
1/2C Milk
3/4C Peas
1C Sliced Carrots
3/4C Corn
1/2C Diced Onions
1/2C Sliced Celery
1/2tsp Thyme & Rosemary each
Salt & Pepper



Cook the chicken by placing in a stock pot and covering with chicken stock, 1 bay leaf and asmall onion that has been cut into quarters. Boil until it is able to be shredded.

Shred and then mix with all remaining ingredients except for the Pie Crusts.



Place 1 pie crust in the bottom of a large pie plate, fill with the chicken and veggie mixture and top with the second pie crust. Cut 3-4 slits in the top of the crust and seal the perimeter of the top crust with the bottom crust.

Bake at 350° for 45-50 minutes until the insides are bubbling and the top crust is golden. Remove and let sit for 5-10 minutes then slice and serve.

__________________________
WW: 18 Points Plus / serving @ 4 servings
12 Points Plus / serving @ 6 servings
9 Points Plus / serving @ 8 servings