Healthy Chicken Carrot & Pepper Pot Pie w/ Green Beans & Black Eyed Peas

***This is a healthy version of a pot pie that we made with leftovers and then added some carrots and green beans.  It was AMAZING and everyone just LOVED it.  If your looking for something simple and quick to make with leftovers you MUST try this one.  It was just INCREDIBLY DELICIOUS and super NUTRITIOUS!**

Chicken Carrot & Pepper Pot Pie w/ Green Beans & Peas

Time: 20 Minutes
Yield: 6 Servings
(8 Item Recipe)

Ingredients:

2 Cups Shredded Organic Chicken, boneless, skinless or small Tofu cubes
1 1/2 Cup Mashed Organic Potatoes (Optional)
1 Cup Organic Chicken Gravy from your meal or Vegetarian Gravy
1 Cup Organic Black Eyed Peas, cooked
1 Cup Organic Carrots, sliced
1 Cup Organic Green Beans
1/2 Cup Organic Red & Green Peppers, sliced
1 Can Trader Joe’s Organic Crescent Rolls or you can make your own

Directions:

Preheat oven to 350.  In a large circular oven safe casserole dish or thick pie pan.  Spray bottom of dish with cooking spray.

You want to layer your dish if you are using potatoes in your recipe start with them at the bottom. Then add your green beans,  and red and green cut peppers. I didn’t have any fresh peppers so I used Trader Joe’s Frozen which worked just fine.  Of course fresh is always better but for a quick pie these work also.

Next layer your black eyed peas distributing them all over the pie evenly.

Next add your shredded chicken placing all over top.  Then begin with  the gravy in a nice layer over top. Using the gravy will allow your pie to be moist and flavorful without a bunch of added ingredients.

Be sure the gravy is evenly spread all over top of pie.  You can use the back side of a spoon to press it down and spread it in a thin layer looking over top.

Next get your crescent rolls out which you can make on your own or use premade low fat versions.  The Trader Joe’s ones we picked up were under $1 for 8 rolls.  Unroll the crescent roll dough leaving it attached.  With a rolling pin roll it out so that it is flat and will fit over top of the pie.  If your crescent roll dough has perforations you can squeeze them together with your fingers. Spread your dough over top sealing it to the edge.  You can also tuck it under.  Next take a fork and poke 3-4 holes to allow the steam to escape and the pie to cook evenly.

The pie should be covered and look like this in a glass oven safe pyrex.

Next pop your pie in the oven at 350 for 18-30 minutes depending on your oven model and how fast it cooks.  I would check it at 18 to see how it is doing.  Make sure it is on the lower rack as you dont want it to burn but you are looking to heat the inside contents and get your top roll to a golden brown color. Be sure to keep your eye on it checking it half way through the cooking process.  If by chance your top gets too golden but the inside isn’t hot (which can happen if your oven is super hot and powerful) then simply top it with foil so that it doesn’t burn.  Each crescent roll company calls for a different cooking time so be sure to look at your to see what it calls for.  Your rolls may be thicker then the Trader Joe’s brand which could allow for longer cooking time.  The art of the pie is not burning the top but getting the inside piping hot. Good Luck with your delicious leftover pie.

Allow to sit and cool.  Slice, serve and enjoy!

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5 Comments Add yours

  1. Prettiest pot pie I’ve ever seen!

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