Chicken Pot Pie the Fitness Way

1 lb of boneless skinless chicken
2 1/2 cups of frozen mixed veggies (green beans, carrots, peas)
1/2 cup of celery diced
3 teaspoons of I can’t believe it’s not butter
Onion powder as desired
1/3 cup all purpose flour
1/4 teaspoon of pepper
1 3/4 cup of low sodium chicken broth
2/3 cup of coconut milk
2 – 9 inch unbaked whole wheat pie crust


1) Preheat oven to 425
2) Mixed veggies, celery in a sauce pan. Cover with water
3) Cook chicken in oven 35 minutes and chop
4) Add flour, pepper, slowly stir chicken broth and coconut milk. Simmer over medium heat until thick. Approx 5 mins.
5) Pour the liquid mixture in
6) Place chopped chicken with mixed veggies/celery in bottom of crust pan. Cover with top crust, make edges sealed and cut excess dough
7) Place in over for 30-35 minutes


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  1. Weigh yourself weekly.
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  5. Try new recipes for desserts that create healthier choices.