Chicken pot pie is by far one of my all time favorite comfort meals come winter. It’s warming, it’s hearty and it’s loaded with delicious ingredients. I mean let’s be honest guys, what’s not to love here?! Unfortunately, it also tends to be loaded with unwanted fat and calories, especially the delicious crust. Growing up, my mom always made a chicken casserole that still ranks as one of my top favorite meals. It’s very similar to a chicken pot pie, only sans crust. And anytime she makes it now, it instantly takes me back to my childhood which is filled with fond memories of her amazing homemade cooking.
While I sometimes splurge on making a regular pot pie, I’ve also experimented with different ways to cut down on the fat and calories to make it a bit healthier, which typically means eliminating the crust. I know, I know, the crust is the “best” part! I think there are probably a variety of ways you could make the filling of a pot pie healthy or unhealthy, but in my opinion, keeping the flavor and taste really counts for this meal.
This week I did a little perusing on my favorite recipe resource, Pinterest. I studied a bunch of recipes for chicken pot pie – both healthy and not so healthy, and then headed to the grocery store with nothing more than a mental compilation of about three different recipes and an idea of how I wanted to make a new variation of my own. I wanted the flavor, I wanted the heartiness, but I also wanted to eliminate some of the calories. While it’s still not exactly a meal I’d categorize as super healthy, it’s also not as bad for you as a lot of other recipes out there. Besides, life is no fun if you’re dieting 24/7! I firmly believe you need to sprinkle in a few “cheat” meals here and there. And after all, it’s not a meal I’m eating every day of the week so having it on occasion doesn’t really make me lose any sleep over it.
I shared a picture via Instagram of my delicious dinner ( what else is new?!), and I was requested to post and share my recipe for it. So without further adieu, here is my Chicken Pot Pie Soup recipe, from me to you!
- • 2 lbs of boneless skinless chicken thighs
- • 3 10 oz cans Campbell's Healthy Request Cream of Chicken Soup
- • 1 16 oz bag of frozen peas and carrots
- • 1 10 oz can of Libby's Whole Kernel Corn
- • 4 medium potatoes peeled and cubed
- • 1 medium yellow onion chopped
- • 1 can of Goya Butter beans
- • Water
- SPICES
- • Crazy Janes Mixed up Pepper
- • Celery Seed
- • Celery Salt
- • Poultry Seasoning
- • Garlic Powder
- GARNISHES/SIDES
- Fresh Bread
- In a 6 a quart slow cooker, add all three cans of cream of chicken soup followed by your chicken thighs spread out evenly.
- Add water (about 2 cans full from the soup)
- Make sure all the chicken is covered with the soup and water mixture
- Add corn, frozen veggies, potatoes, onion and beans and mix again
- Add all seasonings to taste and cook on low for 6-8 hours or until chicken is cooked through
- Pull chicken once it's cooked - it should break apart very easily!
- We served with fresh toasted Scali bread
- I very rarely measure my spices exactly, I almost always go by taste. With every seasoning I did a few dashes of each, stirred and then let it cook. Near the end I added a few more dashes and did a taste test. In my opinion, it didn't need a ton, but everyone is different so go by what you like.
- This makes a lot of soup so unless you're feeding a lot of people, be prepared for a lot of delicious leftovers! 🙂
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