There is nothing better than a relaxing Sunday spent with family and a good home cooked meal. After church on Sunday you’ll traditionally find my family and I at my parent’s house. My mom usually entices us over with her home cooking and no dishes to clean guarantee. Who could resist that!? Bless my mother’s heart, she usually always makes sure to have macro friendly foods for us when we want it, or a good stick to your ribs kind of meal when we’re feeling naughty. This Easy Chicken Pot Pie recipe reminds me of my favorite kind of lazy Sunday afternoons spent with family.
One of my favorite things is to find new ways to make traditional recipes healthier. When I followed a Paleo lifestyle for a while I loved baking all the grain free treats and discovering what did or didn’t work. Now that I’m basically eating anything(so long as it fits my macros) I’ve had a lot more wiggle room to create new recipes and I’m LOVING it! I always hated feeling limited to only creating gluten free, grain free, whole30 compliant, yada yada recipes. Not only was it hard, but I just felt like it wasn’t going to be long term or realistic for my family. Again, I learned a lot about food quality doing a few Whole30’s(read about that here), and I’m sure I’ll do one again someday, but for now give me ALL the BREAD and GAINS!
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Ok, on with this delicious, Easy Chicken Pot Pie! For this recipe you’ll first combine in a mixing bowl:
20 Ounces Pre Cooked Rotisseri Chicken (I used the the pre packaged white meat from Costco)
2 Cups Frozen Mixed Vegetables (I like the carrots, green beans, peas, and corn mixture)
1 10.5 Ounce Can Cream of Chicken Soup (I used the 98% Fat Free Variety)
1 cup 2% Milk
1 Teaspoon Poultry Seasoning
2 Teaspoons Dried Minced Onions (or chopped fresh onions but I’m lazy sometimes)
A bit of Salt and Pepper
Dump this in a 9X9 or 9in round casserole dish.
Then in the mixing bowl combine:
1 cup Kodiak Cakes Power Cakes
1 cup water
1 Large Egg
2 Teaspoons Dried Parsley
Salt and Pepper
Evenly Pour Mix over top of previous mixture.
Bake uncovered at 350 degrees for 1 hour or until top turns golden brown. Slice into 4 or more servings and enjoy!
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- 20 Ounces Pre Cooked Rotisseri Chicken
- 2 Cups Frozen Mixed Vegetables
- 1 10.5 ounce can Cream of Chicken Soup 98% Fat Free
- 1 Cup Milk 2%
- 2 Teaspoons Dried Minced Onions
- 1 Teaspoon Poultry Seasoning
- 1 Cup Kodiak Cakes Power Cakes Pancake Mix
- 1 Large Egg
- 2 Teaspoons Dried Parsley
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Cup Water
- In a large mixing bowl combine chicken, frozen vegetables, cream of chicken, milk, dried onions, poultry seasoning and some salt and pepper.
- Dump into lightly greased casserole dish (9X9).
- In same mixing bowl combine pancake mix, egg, water, dried parsley, salt, and pepper.
- Pour evenly on top of first mixture in casserole dish.
- Bake uncovered at 350 degrees for 1 hour or until top is golden brown.
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