Dinner

No-Crust Chicken Pot Pie is for Dinner.

No-Crust Chicken Pot Pie takes 30 minutes to prepare.

No-Crust Chicken Pot Pie takes 45 minutes to cook.

No-Crust Chicken Pot Pie makes 6 servings.

The ingredients for No-Crust Chicken Pot Pie are:

Chicken Breast (boneless, skinless) 22oz
Onions, 2 small minced
Garlic, 5 cloves minced
Cumin powder, 1 Tbl
Garlic powder, 1 tsp.

Cream of Chicken (Fit&Active, low fat, low sodium)- 2 -10.5 oz cans
Carrots, raw, 4.5 large carrots sliced
Celery, raw, 5 large stalks sliced
Peas, frozen, 1 cup
Mushrooms, fresh, Baby Bella, 4 oz
Baked Potato Chips, 2 oz smashed up

Here is how you make No-Crust Chicken Pot Pie:

Cut up chicken into bite size pieces. Cook in pan along w/ minced onions, garlic, cumin powder, and garlic powder until done. Add chicken to all mixed up vegetables in casserole dish (not greased). Toss all together with cream of chicken soup. Bake at 375 for 40 min. Stir half way through cooking so all carrots will be equally tender/done. Crumble potato chips on top and bake for last 5 min. until potato chips are browned. I served over Trader Joe's brown rice medley (not calculated). Number of Servings: 6Recipe submitted by SparkPeople user AGRENANCO.

The nutritional information for No-Crust Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.1

• Total Fat: 4.9 g
• Cholesterol: 65.2 mg
• Sodium: 705.0 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 4.9 g
• Protein: 31.1 g