Green as the Grass

In terms of nutrition, I don't eat as green as the grass. However, I am a self-proclaimed healthy eater (mostly), which is realistic for me. Too green, and I fail miserably! I'm human. In fact, today I single-handedly downed an entire Trader Joe's Dark Chocolate and Hazelnut Bar (without sharing it with my husband!) When he got home from work, he hunted the kitchen for it. I blamed it on Essie.

With that, I share with you this mouthwatering (and mostly healthy)...

Homemade Chicken Pot Pie Recipe:

Ingredients:

1 lb diced and cooked chicken 

(we use Trader Joe's frozen Just Grilled Chicken Strips)

1/2 C canned corn

1/2 C frozen shelled edamame

1/2 C diced carrots

1/2 C diced celery

1 carton Trader Joe's Condensed Cream of Mushroom Soup

(this is a seasonal item, so stock up...or find a good substitute)

1 C chicken broth

1 Trader Joe's Pie Crust (frozen), both crusts defrosted

1-2 T olive oil for sautéing

Directions:

Preheat oven to 350 degrees. Place one pie crust in the bottom of a pie dish and par-bake until lightly golden (about 10-12 min). Set aside. In a medium-sized bowl, mix condensed mushroom soup and 1 cup broth. Set aside. In a large pan over medium heat, add oil. When heated, add corn, edamame, carrots, and celery and sauté until fragrant (about 3 min). Add soup mixture and chicken to pan and cook, stirring often, until filling is heated through and begins to simmer. Remove from heat. Pour filling into pre-baked bottom crust, then cover with remaining unbaked crust. Cut slits in the top crust to allow venting. Place pie in center rack of oven and bake at 350 degrees for 30-40 min until crust turns golden brown. Let cool slightly before serving.

This recipe is a family fave!