Chicken Pot Pie Without The Crust

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 1/2 cups chopped cooked chicken (add more to taste)
• 1 medium red potatoes, cubed
• 1 celery rib, chopped
• 1 leek, part only washed and sliced
• 1/2 large red bell pepper, chopped
• 12 ounces mixed vegetables (peas, corn, carrots, green beans)
• 2 slices fat-free cheddar cheese or 2 slices fat-free american cheese or 2 slices fat-free swiss cheese
• 10 3/4 ounces campbell's cream of chicken soup (or whatever 'cream of' you have on hand)
• 2 tablespoons lowfat parmesan cheese (i use kraft)
• 1/2 cup cream (i use half and half coffee cream)
• 1 teaspoon curry powder

Recipe

• 1 place chicken in large pot.
• 2 steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
• 3 steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
• 4 cook mixed vegetables in microwave according to package directions and add to pot. i use pictsweet all natural steamables and place the unopened bag in the microwave for 6 or 7 minutes, then i cut open the bag and add vegetables to the pot.
• 5 cut cheddar cheese into small pieces and place in pot with other ingredients.
• 6 place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
• 7 pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
• 8 place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. be careful not to heat too quickly as mixture will stick and burn. stir gently every ten minutes or so to keep ingredients from sticking.