I remember back when I was growing up having lots and lots of comfort foods. Pot Roast with vegetables, meat loaf, mashed potatoes, mac & cheese and the list could go on and on, but none could compare to when I came in from school and would see my mom chopping up the vegetables and making a pie crust for the chicken pot pie! Heaven! There was definitely no having to call me twice for dinner that night! Even the Flintstones couldn't hold me in front of the TV . So as you can see that has been a long time recipe, however even with some changes I made in later years it was still high in fat and calories. So I totally tore it apart and remade it with much lower calories without losing flavor :) I hope you enjoy it!
Till we meet again...Mama Carol
Start off by sauteing 4 chopped up chicken breasts along with 1 chopped onion. I spray my pan and then add a little water so it doesn't stick.
In a saucepan add 1 1/2 cups of unsweetened almond milk, 3 Tbsp flour, 1/4 Tsp pepper, 1/4 tsp salt and a 1/4 tsp poultry seasoning. Keep stirring with whisk until thickened.
Add a 10 oz can of 98% fat free cream of Chicken soup and a 1/2 cup of fat free sour cream. Mix well.
In a 3 quart casserole dish I put in 4 cups of frozen California Vegetables and a 1/2 cup of organic frozen corn. I then poured the sauce over top and mixed everything up. (Be sure to spray your dish first with Pam or something like it as it helps with dish cleaning later)
I cheated and used a store bought pie crust to layer over the top. Put in oven on 375 uncovered for 40-45 minutes.
Looking good and bubbling when I take it out of the oven. Time to eat!
Pair it up with a salad..Bon Appetit!