Crack into the golden cornbread crust to savor my low calorie pot pie made with chicken breast, fresh veggies, and 98% fat free cream of celery soup and chicken broth. It’s so easy to make, and my recipe has a fraction of the calories of the hearty original version. Pre-heat the oven to 350 degrees Fahrenheit and spray a Pyrex baking dish or whatever you want to use.
All you do is add 3 cups of chopped baked chicken breast to steamed cut-up veggies such as carrots, celery, green beans, pearl onions, turnips, and then add dashes of thyme and parsley. Place 1 can cream of celery soup into a mixing bowl with 1/2 can fat free milk and chicken broth. Add the chicken and vegetables. Prepare corn bread according to box directions. I used Jiffy which cost 77 cents. Pour the mixture into your baking dish, add dollops of corn bread mix on top, and bake until crust is golden brown, about 25 minutes. This recipe serves 6 and is 350 calories per serving. It’s delicious with a field greens salad.