Chicken Pot Pie without the Pie

I have always loved chicken pot pies. That creamy goodness in the middle that tastes like comfort no matter if it's cold or hot outside.

After making drastic changes in my eating and exercising lifestyle 12 years ago that led to a 100+ lb weight loss (and more importantly, health gain), I began taking my favorite foods and modifying the ingredients to make them fit into my lifestyle. It's NOT about deprivation, but it IS about modification.

This one I've worked on for a while, and although it's been good in past, my most recent tweak , hit the spot.

There's not much to it, so simple and easy and so yummy!

INGREDIENTS

• 1-1.5 lb of chicken breasts (I use bonessless skinless organic)

• 1/4 C chopped onion

• Favorite seasons generously shaken in to chicken before cooking - Himalayan salt, black pepper, garlic powder, a litte turmeric, paprika, all seasonings (no salt) and whatever else you like.

• 1 (12oz) package of frozen organic peas and carrots

• 1 (12oz) package of frozen organic riced cauliflower

• 1 can of organic Cream of Chicken Condensed Soup (I use Pacific Foods brand as it contains the healthiest ingredients I've found so far of canned soup)

• 6 oz of unsweetened organic almond milk (I use Califia Farms brand - only 3 ingredients)

INSTRUCTIONS

• Cut up the chicken in smaller size strips or tenders. Season well and then Water Fry* it in a skillet or dutch oven on the stove top. Add the chopped onion while it's cooking.

• Remove the cooked chicken and pull it (using a fork to hold a piece use another fork to form shreds - pulling)

• Add chicken back to the broth mixture.

• Add the peas, carrots and riced cauli and simmer on low until veggies thaw.

• Add the soup and almond milk and stir well, cover and simmer until all warm.

• Add more seasons if needed

• ENJOY!

Using the amounts above, I was able to get apprx 8 servings of 1 cup each. Only 140ish calories per cup.

*Water Fry - put cut chicken in skillet or pot and season, Add 1/4 - 1/2 cup water and cover. Cook on medium turning chicken pieces until no pink adding more water if needed so it doesn't dry out. Should leave a low amount of broth at the end of the cooking.