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In our house, we love any and every comfort food. Chicken pot pie happens to be one of those favorites, but it’s not very diet-friendly, and can be challenging to make. My wife recently threw together this recipe, and it was amazing! You have all the flavors of chicken pot pie with half of the calories of a traditional chicken pot pie. We ate this with Mary B’s Thin Biscuits on the side. They’re amazing and were delicious crumbled up in this soup.
Ingredients
1.5 lbs shredded chicken breast
4 cans Great Value mixed vegetables
2 cups chicken broth
1 can whole kernel corn, drained (optional)
1 family size can cream of chicken
Directions:
In a large pot boil the chicken breast until cooked through
Save two cups of the liquid and pour out the rest
Mix 2 chicken bouillon cubes into the liquid, or 2 tsp of chicken bouillon powder
Shred the chicken then put back into the pot
Add in the mixed vegetables, cream of chicken, corn, and the chicken broth
Mix well and season with salt, pepper, and garlic powder to taste
Simmer for 10-15 minutes, stirring occasionally
Serve with biscuits or crackers
How to add this recipe to MyFitnessPal
Nutrition
Serving Size: 400 grams
Calories: 341
Fat: 9.5 grams
Carbs: 23.3 grams
Protein: 36.6 grams
Fiber: 5.9 grams
Sodium: 1054 mg
(Remember to add the Calories from your biscuits and additional toppings.)
I hope you enjoy this delicious recipe! Let us know if you try it!
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