I used to love frozen chicken pot pies. The little ones in the tin cups that you cook in the oven for 45 minutes. They are no good for you and full of calories, which I did not realize when I was eating them because I did not care about calories. I ate them a lot as a child and during my college years, but really have not had chicken pot pie in years.
Recently I came upon a recipe for a “lighter” chicken pot pie. The recipe looked so easy I figured I would give it a try and see what happened. I have been having a lot of success lately with new recipes and really felt like I was on a roll.
From start to finish I can have delicious chicken pot pie in about an hour and with the use of my food processor the prep work for the recipe is super easy. I’m going to post recipe below, but I changed a few things to fit what my husband and I like.