Okay Friends, now that the holidays are over, we are back in business as far as normal Anti-Chicken Fingers Movement Posts, stories about our crazy mommy lives…and well, just Mommies Need Sleep Too stuff. We are glad to be back! This recipe is AMAZING. It’s a bit of southern yummy so the hubby was satisfied, but had enough veggies and (Shhh! Don’t tell!) lowfat ingredients so I felt good eating it. Thanks Grandma Kim for a rockin recipe!
1- Pillsbury pie crust (red box, roll up kind, refrigerated)
1- Lg Onion (diced)
1- TBL Smart Balance Butter
1- Cup sliced mushrooms
1-TBL of olive oil
1- Bag frozen bag of frozen veggies of your choice (we used peas, beans, corn, carrots)
1/3- Cup of Flour
1- Tsp salt
1 1/2- Cups Chicken Broth
1-Cup fat free 1/2 & 1/2 or 2% milk
3- Lg Chicken Breasts, Cubed
Brown chicken in olive oil till decently cooked through, remove from pan. Brown onion and mushrooms in butter, in same pan. Add chicken broth and flour, bring to boiling, then simmer till bubbly. Add all veggies and salt & pepper until mixed well and semi-cooked through. Add chicken, then pour into pie dish, with pie crust (uncooked) on bottom. Top the mixture with the pie crust topper. Cook at 400 for 30 to 35 minutes.