Protein Packed Homemade Chicken Pot Pie

SERVING SIZE: ¼ of the pie

YIELDS: 4 servings

– 440g mixed frozen veggies (carrots, peas, green beans, corn mix)
– 440g cooked chicken breast
– 400g condensed cream of chicken soup
– 40g light butter
– 1 tsp baking powder
– 56g unflavored whey (I used quest)
– 56g all purpose flour
– 60g egg whites
– salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Thaw veggies or warm in the microwave for 30 seconds to a minute.
3. Combine veggies, chicken, and cream of chicken soup in mixing bowl and stir well. Transfer into pie dish.
4. In a mixing bowl melt butter, then stir in whey, baking powder, flour, egg whites, and salt/pepper to taste.
5. Spread this crust mixture over veggie/chicken mixture in the pie dish.
6. Bake for 35-40 minutes until crust is golden brown. Enjoy!