This delicious low fat version of one of my favourite meals is from the November/December 2010 issue of Clean Eating magazine. I remember as a child I would get to have a steamy chicken pot pie fresh from the oven as a special treat. It wasn't homemade like this one, but a frozen dinner - probably Banquet brand - that came in its own little tin and had creamy chicken and veggies inside surrounded by a flakey crust outside. Despite seeing the steam pouring out of it when I broke the crust with my fork, I was unable to wait for it to cool down, and more often than not, burned my tongue on that first bite. Oh, that takes me back!
The Clean Eating version uses turkey instead of chicken (I'm sure you could use chicken if you wanted, but it was one of those "What to do with your leftover Thanksgiving turkey" recipes) and has a brown rice and parmesean cheese "crust". It was pretty easy to make though there was a lot of prep work with all the peeling and chopping of carrots and turnips and onions, and cutting the turkey breast into bite-sized pieces, and my stove/oven just takes longer to cook foods. Still, the final product not only looks wonderful but tastes amazing as well!