Recipe: Easy Slow Cooker Chicken Pot-Pie – Master Chef

Looking for healthy, easy comfort foods? Traditional chicken pot pie is a delicious and easy way to clean out the fridge and freezer from the hodgepodge of leftover veggies at the end of the week. This recipe removes the high-calorie pie crust, but retains the flavorful filling of a childhood favorite. Chop up your veggies the night before, then throw everything in the slow cooker before you leave for work. By the time you get home, dinner will be ready!

Try serving on top of 1 cup cooked whole grain brown rice, quinoa, whole grain pasta or on a small baked potato.

Ingredients

8 oz mushrooms1/3 cup frozen peas1/3 cup frozen corn2 carrots, diced2 celery stalks, sliced1 bell pepper (any color), diced½ small onion, diced1 can condensed low sodium cream of chicken soup2 Tbsp dried oregano1 Tbsp dried sage1 tsp garlic powder1 tsp onion powder1 tsp celery seed1 tsp black pepper

Olive oil cooking spray

Calories 230Total fat 4.5 gSaturated fat 1.5 gTrans fat 0gCholesterol 70 mgSodium 380 mgTotal Carbohydrate 21 gFiber 4 gSugars 6 g

Contributors: Digestive Disease Health Team Dietitians