Classic chicken potpie made lighter and healthier. It’s a recipe re-do from Becky Low.
Chicken Pot Pie
4 cups fresh bread cubes, about 4-5 slices bread
1 tablespoon melted butter
Garlic salt, to taste
2 cups 1% milk
2 packages chicken gravy mix
1/4 teaspoon black pepper, or to taste
3 cups boneless, skinless chicken breast, cubed*
3 cups frozen mixed vegetables
Preheat oven to 375 degrees.
Cut bread into cubes and toss gently with melted butter; sprinkle with garlic salt to taste; set aside.
Whisk together milk and gravy mix; over medium heat bring to a boil, stirring to prevent lumps (note – may microwave in a 4 cup micro safe bowl in 1 minute increments, stirring at the end of each 1 minute, until bubbly.) Season to taste with black pepper.
Place frozen vegetables in 2-quart casserole or deep dish pie plate; cover with plastic wrap and microwave on high for 2-3 minutes or until crisp tender. Cut chicken into cubes and mix with vegetables. Pour gravy over top chicken and vegetables. Top with seasoned bread cubes. Bake for 20-25 minutes or until bubbly and bread is lightly browned. Garnish with snipped fresh parsley.
Notes:
“Rebooting” the classic chicken comfort food – making it a little easier, a little tastier and a whole lot healthier! Recipe serves 6
* Ideas for easy cooked chicken – try one of the following: Use leftover chicken, rotisserie chicken or deli chicken – skin removed; brush boneless, skinless chicken breakfast lightly with butter, sprinkle with chicken seasoning and bake at 400 degrees for 20-25 minutes or until cooked through; cover boneless skinless chicken breast with water, add 2-3 chicken bouillon cubes, bring to a boil, reduce heat and simmer 20-25 minutes or until cooked through.
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