Half-N@ked Chicken Pot Pie

This is how I convince my hubby to eat a pot pie with only crust on top - not bottom. It's that easy...just use the words "half-n@ked" and it becomes a fun, cheeky little dish I've created, instead of a healthy, half-the-calories version of the real thing. It's all in the presentation, my friends.

It's actually one of Gran's recipes. She didn't bother with with a name change - I'm sure Pops is used to her healthification of meals by now.

2 T. olive oil (salt,pepper)
3 stalks celery, with leaves, chopped
2 small carrots, slice thin
1 cup diced onions
3-4 red skinned new potatoes, cut small
1 cup fresh mushrooms, chopped
1 cup English peas (canned or frozen)
1 cup cooked chicken
1/2 can cream of mushroom soup
1/4 soup can milk
1 whole wheat pie crust

• Preheat oven to 400˚
• Heat oil in large skillet over medium/med-high heat. Add celery, carrots, onions, salt & pepper
• While those saute, prepare potatoes and add to pan, then mushrooms last. Stir and cook until potatoes are tender (5-10 minutes)
• Pour all into a large pie pan (I used square baking dish)
• Layer peas over other veggies.
• Layer chicken over vegetables.
• Mix soup and milk together and pour over chicken. (It will not be a lot of gravy)
• Turn crust out of pie tin over chicken & veggies and press down and shape to pan. Make several slits to vent.
• Bake at 400 for 35-40 minutes until edges of crust begin to brown.
























✽ And please, no comments on how disgusting the photos look. Pot pie is just not very photogenic, and you wouldn't want to hurt it's feelings.
✽✽ I had to spell this "half-n@ked" because our filter wouldn't let me view the page! Ha! Good to know it works. :)