I hope you all had a very nice Valentine’s day! Mr. Charmer did take the hint and served me breakfast in bed. After breakfast I spent a whole hour sipping tea and reading. It was a really nice treat! It’s also nice to finally feel good again after a really bad cold/sinus infection cleared up using homeopathic medicines.
Chicken Pot Pie will always have a soft spot in my heart as a warm, comfort food dish often served on chilly winter nights. It can be time consuming, so an easy and healthier chicken pot pie was needed. It’s still has tender bites of chicken, carrots, celery, and onion in a light cream sauce baked till lightly browned. Can food even get better?! I think not.
Chicken pot pie is a perfect dish for the really cold weather we’re having in the Midwest. It’s easier since leftover chicken is used saving on cooking time. Many a Sunday meal at the Charmer is Roasted Chicken. But I never make just one, I always bake two, placing in the fridge for future meals of soups, stews and sandwiches. Saves a trip to the store. It’ll keep in the fridge for 3 to 4 days.
I’ve mentioned before I keep pie crusts in the freezer, homemade or store bought. The pre-made are flat not the ones in the pie tins. They seem fresher to me?
Another time saver is not peeling and chopping up vegetables besides onions. I love Costco Organic Frozen Mixed Vegetables. I use this heavily in Winter. We are vegetable lovers, and I use this in soups and stew and when I have no fresh in the house for a side.
We like our pot pies with a thicker mixture you can add more milk than the recipe calls for if you like it looser/creamier.
Easy and Healthier Chicken Pot Pie Makes 1 9″ pie or 4 individual ramekins Prep time: 20 mins Cooking time: 50 mintues 1 1/2 cubed boneless chicken breast halves – cubed 1/2 large onion diced 3 cups of frozen mixed vegetables (carrots, corn, green beans and peas) 3 tablespoons olive oil 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon celery seed 1 cup chicken broth 2/3 cup low-fat (1%) milk, I used Almond milk for dairy free 1/4 cup chopped Italian parsley or thyme 2 (9 inch) unbaked whole wheat pie crust or GF pie crust Directions: Preheat oven to 425 degrees F (220 degrees C). Cook and stir onions in olive oil in a saucepan over medium heat, until soft and translucent, about 4 minutes. Stir in frozen mixed vegetables and cook for another 3-4 minutes. Add flour, salt, pepper, and celery seed and stir for a roux. Slowly stir in chicken broth (up to 1 3/4 cups if you like thinner base) and herbs and stir until it starts to thicken. Add a splash to two of milk — until thickened. Stir in cooked chicken to combine. Set aside. Place chicken mixture in bottom pie crust if you want; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape. Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.