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Hurry Up Chicken Pot Pie

Source of Recipe

Kevin Pa


Recipe Introduction

6 servings, about 7 net carbs, each. Kevin tweaked the recipe, to make it low carb, but these are my own tweaks. I don't add the boiled eggs, and I do like to use frozen broccoli and cauliflower, for the veggies. Regular milk, diluted half with water, may be used instead of the hoods countdown milk. This can be topped with cheese, shortly before it's done, if you like.

List of Ingredients

2 cups chopped cooked chicken breast
3 hard-boiled eggs, sliced (1.5 carbs)
1 (16 ounce) bag of frozen stir fry veggies (10 carbs)
1 (10 3/4-ounce) can cream of chicken and mushroom soup (7.5 carbs)
3/4 cup chicken broth
Salt and pepper, optional
1 1/2 cups carbquik (18 carbs)
1 cup hoods countdown milk (3 carbs)
1 stick softened butter
1/2 teaspoon vanilla


Recipe

Stir fry veggies until fork tender and set aside.
In a greased 2-quart casserole, layer the chicken, eggs, veggies. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the carbquik, milk, butter, and vanilla. Pour this over the casserole.
Bake until the topping is golden brown, 350 degrees, for 40 to 50 minutes.