This BOCA Chik'n Pot Pie recipe contains ready-to-use refrigerated pie crusts, frozen mixed vegetables, condensed cream of celery soup, ground black pepper, boca meatless original chik'n patties.
This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing amp; half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
Low-cal Mexican bake. Yes, really. Remind yourself you're eating smart as you dig into layers of tortilla, salsa, beef and veggies. (Your brain might tell you you?
Very good! Just the right amount of sauce. Will make this again! Great and quick!! Those are just a few of the accolades this smart stir-fry has received from cooks like you.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.
Cheddar and cream cheese make the filling silky, while chicken and veggies make it classic. Prep it in 15 minutes for a warm way to get the family to the table.
