What more could you want on a cold autumn day than something to warm you up!
Today I pushed myself to go to the gym, and get some weights in, soon I learned my shoulder wasn’t too happy about that, which resulted in me doing just cardio. Better than nothing right? Today was on the colder side, the weather was crisp, cold air. It was about to be a leftover night till I decided I wanted pot pie. To be honest, I don’t think I have had an actually real pot pie ever? Hmmm. Anyways below is this easy, yummy recipe!
Deconstructed Chicken Pot Pie
3 chicken breasts, 1 pound
24 ounces reduced sodium chicken broth
2 carrots, sliced
2 celery stalks, sliced
1/2 cup yellow corn
1 cup petite green beans, cooked and chopped to bite sized pieces
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 sprigs oregano
4 sprigs thyme
4 ounces green valley lactose free cream cheese
2 tablespoons green valley sour cream
2 tablespoon corn starch
1/2 cup chicken broth, reduced sodium
1 package crescents or biscuits, baked according to package.
Spray the inside of the crock-pot and add in the chicken, chicken broth, carrots, celery, corn, and spices. Cook on high for 4 hours.
Once chicken is cooked through, using a slotted spoon take out chicken and sprigs of oregano and thyme. Shred the chicken or cut into bite sized pieces. ( I prefer to shred the chicken)
In a soup pot on the stove, add the liquid and veggies. Bring to a simmer and whisk in sour cream and cream cheese.
Next, in a small container shake together 1/2 cup chicken broth and corn starch. Pour into pot, continuing to whisk till thickened.
Bake biscuits/crescents according to package.
Serve in a soup bowl, topped with crescents or biscuits.