It may be lazy but it’s healthy too! This is a short-cut pot pie recipe made with whole wheat crust.

1 tsp olive oil
2 chicken breasts, cubed
1 onion, chopped
1 clove garlic, crushed
2 stalks of celery, chopped
2 carrots, chopped
1 cup frozen mixed veggies
1/2 tsp thyme
1 can condensed mushroom soup

Crust
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 tbsp butter or margarine
1/3 cup milk

Heat oil in a large non-stick skillet on medium heat. Cook chicken cubes until lightly browned, then set aside. Saute onion, garlic, celery and carrots for about 5 mintues until tender. Add frozen veggies, thyme and soup. Heat for another 5 minutes until veggies have thawed. Stir in chicken, then pour into a medium casserole dish.
To prepare crust, combine flour, baking powder and salt in a bowl. Cut in butter with a pastry blender or two butter knives. Stir in milk until dough forms a ball. Add more flour if dough is sticky. Roll it out on a floured surface to fit the top of the casserole dish.  Place dough over the chicken mixture in the casserole dish. Poke holes in the dough with a fork. Bake at 400F for 25 minutes until crust is golden brown.

This was easy to make and tasted great. It’s not really a pie, I guess it’s more of an upside-down pie because the crust is on the top. I love chicken pot pie but the pastry can be pretty fattening, so this was a good healthy alternative. Tony liked it and so did Bennett, and Cole liked the carrots so he ate those but left most of the rest of it. At least he tried it, which is more than I can say for a lot of the dinners I make him!