Ingredients:
- About 6 fingerling potatoes, diced
- About 1/2 medium yellow onion, diced
- Handful of chopped scallion
- About 8 baby carrots, chopped
- About 1/2 can sweet corn
- 2 chicken (or vegetable) bullion cubes
- 1-2 T reduced fat margarine (of some variety, I think I used smart balance)
- 1/3 C or so of fat free half and half
- Splash or two of skim milk
- 1-2 T dry chicken gravy mix (truly optional)
- 1/4 package of wonton wrappers (yes, wonton wrappers! only 15 cal each...although if you're too "chicken" to test it out, there are reduced fat pilsbury biscuits as another option)
- 2-3 T whole wheat flour (also optional)
- Salt/pepper to taste
General Directions:
- Preheat oven to about 350
- In a pot, saute the onions with some nonfat cooking spray (not sure how even the butter flavor variety has absolutely no calories, but it does the substitute trick) and salt/pepper to taste
- Add in the carrots and potatoes with some margarine
- Add in the nonfat half and half as well as skim milk, and bring to a boil; cook for about 5 minutes
- Add in the scallions (and whole wheat flour and 1-2 T dry chicken gravy mix) as well as the sweet corn, and cook for another 5 minutes or until desired consistency is reached
- Add salt/pepper, etc. to taste
Pick Your Own Adventure Directions:
If you want mini pot pies...
- Spray a mini muffin tray with nonfat cooking spray (I forgot to do this; you're welcome for the reminder)
- Fill each compartment of a mini-muffin tray with one wonton wrapper, then spoon pot pie mixture into each
- Bake at 350 for about 10 minutes
If you want pot pie lasagna...
- Put a layer of the pot pie mixture into a shallow baking pan
- Put down a layer of wonton wrappers on top
- Repeat until you top with wonton wrappers, then spray that layer with some nonfat cooking spray
- Bake in oven for about 15 minutes
*Note: If you really want to put the chicken in, go for it. But honestly? I didn't miss it a bit!
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