Chicken Veggie Casserole Stew

One of my guilty pleasures is chicken pot pie…who knew!  I especially like the frozen ones from Marie Callender’s…ahhhh they’re so delicious, but so horrible for you.  I’ve seen a couple of recipes for lighter pot pie, but of course I needed to try it my own way. chickstew1

It didn’t come out as thick as I would have liked, and there was something missing, but still pretty tasty.  Because it was missing that “pot pie” flavor/texture and it ended up more stew-like, I am calling it “chicken veggie casserole stew”.  This is only my first attempt.  I am determined to master this recipe!   chickpie2

Chicken Veggie Casserole Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A take on chicken pot pie
  • 3 chicken breasts, cut up into bite sized pieces
  • 5 large carrots, chopped
  • 1½ cup broccoli
  • 1½ cup green beans
  • 2 (10.5oz) cans cream of mushroom soup
  • 1 9" pie crust, cut into strips
  1. Preheat oven 375F
  2. Cut up chicken breasts into bite sized pieces and place on the bottom of the casserole dish
  3. Chop carrots, broccoli, and green beans (optional) and place over chicken
  4. Pour cream of mushroom soup over the fresh ingredients, add a small amount of water or chicken broth if necessary to make it more soupy
  5. Lay out pie crust and cut long strips down the diameter. Place pie crust strips in a lattice formation on top of the casserole
  6. Bake for 40-45 minutes or until crust is golden brown.
*Try lower sodium/low fat cream of mushroom or cream of chicken soup for lower calories and sodium
Nutrition Information
Serving size: ⅙ of casserole Calories: 375 Fat: 16.1g Saturated fat: 4.4g Unsaturated fat: 8.5g Trans fat: 0g Carbohydrates: 25.6g Sugar: 5.6g Sodium: 270mg Fiber: 2.9g Protein: 30.4g Cholesterol: 37.5mg



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