How to Make Crustless Chicken Pot Pie

Boneless, skinless chicken breast is packed with protein.

Chicken is a versatile, lean protein that adapts easily to many recipes. One cup of cubed chicken boasts about 40 grams of protein and only four grams of fat. This recipe uses two cups of pre-cooked, boneless, skinless chicken breast and can be prepared in 15 minutes. It makes three to four servings.

Things You'll Need

• 9-inch pie plate
• Nonstick spray
• 2 cups cooked chicken, cut into bite-sized cubes
• 10 ounce bag of frozen mixed vegetables, thawed and drained
• 1 can cream of chicken soup
• 1/3 cup milk
• 1 1/2 cup cheddar cheese, grated
• 3 tablespoons melted butter
• 6 tablespoons dry bread crumbs

Instructions

Preparation

1. Spray the inside of the pie plate with a light coat of cooking spray.

2. Line the bottom of the pie plate with the cubed, cooked chicken. Top chicken with the mixed vegetables.

3. In a medium bowl, mix the cream of chicken soup with the milk. Pour this soup mixture evenly over top of the vegetables and chicken. Sprinkle the cheddar cheese over the top.

4. In a small bowl mix together the melted butter and the bread crumbs and sprinkle over top of the cheese.

5. Bake in a 450 degree oven for 10-12 minutes until heated through, and the bread crumbs are browned.

Tips & Warnings

• You can cook the chicken using this simple poaching method: place chicken breasts in a pot of water, bring to a boil. Boil for seven minutes, then let sit off the heat for 10 minutes. Let cool slightly before cubing.

• If the bread crumb mixture starts to brown before baking time is done, cover with a sheet of aluminum foil.

References

• Calorie count: Calories in chicken breast meat only