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Easy Chicken Pot Pie Recipe – Vote for Hello Taste, Goodbye Guilt!

Hey guys!

If you haven’t already heard, we got some really cool news in the Test Kitchen this week. We were told that our diabetic cookbook, Hello Taste, Goodbye Guilt! was nominated for QVC’s Customer Choice Food Awards 2014! We knew you guys loved our cookbook since it sold out all four times we shared it with you on QVC, but we didn’t realize just how popular it really was.


Of course, we want to win. Not just because it’s our cookbook (although that’s a pretty good reason!) but because we want the diabetic community to know that they can still enjoy all the foods they love, without feeling guilty or having to cook separate meals for their family. Our book has recipes in every category from breakfast to dessert, and everything in between. It even has recipes for cream pies and casseroles, foods that many diabetics think are off-limits to them!

I get to try a lot of the recipes here at work, and most of the time I’m amazed to learn that they’re diabetic-friendly. In fact, you always hear a lot of “This is from the diabetic cookbook? WOW!”

So, since our cookbook was nominated and I’ve had such good experiences with our diabetic recipes here at the office, I thought I’d  try my hand at making something from the book that you wouldn’t think could be diabetic-friendly…Chicken Pot Pie!

Ours is called Bottomless Chicken Pot Pie, and it uses convenient ingredients like precooked chicken and frozen vegetables, which makes it the perfect weeknight dinner recipe.

Bottomless Chicken Pot Pie Ingredients

Once you’ve gathered all of your ingredients, you’ll want to preheat your oven to 375 degrees. Then, in a large bowl, you’ll combine your soup, milk, chicken, mixed veggies, mushrooms, and black pepper.

Chicken pot Pie Mix

Once you’ve got everything nice and combined, you pour it into an 8-inch baking dish.

Chicken Pot Pie in Dish

Oh, here you go…a gratuitous close-up of creamy, veggie goodness.

I’ve never worked with phyllo dough before, so I had a little trouble with the paper-thin sheets, but I got a great tip from my coworkers to help you all out!

When you’re not working with the phyllo dough, keep it covered with a clean and damp dish towel. This will keep it from drying out and make it easier to handle!  

For this recipe, you’ll only need 5 sheets of phyllo dough. As you lay each one over the filling mixture, you’ll spray it with cooking spray. This will give it a golden and crispy look without adding any extra calories.

You’ll cut a few slits to create steam vents, and then place it on a baking sheet (in case any of the goodness overflows!) and into the oven.

Pot Pie on baking Sheet

After about 30-35 minutes of warm oven lovin’…you’ll get a finished dish that looks a little something like this:

Chicken Pot Pie

I could’ve left this guy in the oven a little longer to get a really golden crust, but I just couldn’t wait to dig in!

I’ve gotta say, this meal was really delicious. Every spoonful was filled with creamy chicken and veggies, and the flaky crust was just perfect.

And since I didn’t have to spend any time cooking chicken and cutting veggies, I can honestly say that this is a weeknight dinner recipe that I’ll be making again. (Hey, I can even switch up the frozen veggies to make it different!)

Chicken Pot Pie

This is just one of the many easy dinner recipes you’ll find in Hello Taste, Goodbye Guilt! If you love it (and us!) we’d love it if you could please vote for us! There’s even the possibility of winning some great prizes!

I love using shortcuts from the frozen and refrigerated dairy aisles! 

How do you use ingredients found in these aisles to make cooking even easier? 

Share and Enjoy !

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