Add seasonings to your preference (I didn’t add salt because the better than bouillon paste can be salty, but I think a little extra salt would have been better). I added a little black pepper, garlic powder, rubbed sage, and a pinch of nutmeg.
Cook cubed or shredded chicken, cook veggies to just before the level of done-ness you want as a final product (I like softer carrots and onions, and the potatoes need to be cooked to basically done before baking otherwise they will be raw). Add in liquid ingredients (I also added a little over a cup of water to incorporate the cream of chicken and bouillon paste) and either cook down so it isn’t too watery or add in thickener (you could probably use flour or cornstarch slurry, but I mixed in 4 tbsp whey protein concentrate as it has almost no flavor, and added a protein boost).
Cover with a pre-made pie crust, press pie crust against the sides of the dutch oven, cut some holes (mine had a small hole/tear from trying to unroll it from the package).
Bake at 400F for 20-25 minutes. Makes ~8 servings (deli cups pictured are 12oz for volume reference) at about 350 calories per.
by ShallotShelf