Comfort Food: Easy Chicken Pot Pie

My sister got this yummy dish taken to her a few months ago when she had a baby and we have made it a few times since.  For me, it is one of the ultimate comfort foods.  It also reminds me of when my boys were about 1.  This was the only way I could get them to eat their vegetables.  I know it wasn't the healthiest way, but it made me feel good that in one entree they were getting bread, protein, and veggies...coupled with some gravy.  I now love that I can make it myself and it's EASY. 

Start by pre-heating your oven to 425 degrees.

I like to do things the easiest way possible, so rather than dicing up my own veggies, I buy me one of those frozen peas and carrots bags at the store (the far right bag in the picture).  I have the crinkle carrot bag in there too because I happened to be making my father a pie as well and he despises peas so that bag was for him.  If you want to dice up your own, do 1 c. peas and 1 1/2 c. cooked carrots (throw those in the pot with the potatoes to cook). 

You also need about 2 potatoes.  I would say 3 small potatoes, 2 medium, or 1.5 large.  The first time we made this, the recipe called for 3 potatoes and it was WAY too many potatoes.  But hey, if you're a fan, go for it. 

Wash and peel the potatoes and chop.  Cook in boiling water until soft and then drain.

In a large pan melt your butter over low heat.  Add in 6 T. flour, 3/4 tsp. salt and an 1/8 tsp. of pepper and stir over low heat until mixture is smooth and bubbly.

Remove from heat and add in your 1/2 cup of milk and 2 cups of chicken broth.  You're then going to put them back on the heat and bring to a boil while stirring.  To speed up this process, I pour my milk and broth in a glass measuring but and stick it in the microwave for about a minute.  Really speeds things up and it will come to a boil much faster.

Boil for one minute.

Add in your cooked chicken.  Also, again I like to do things easy and I'm a little obsessed with those rotisserie chickens (especially Costco's) so I just shred the chicken right from there. If you don't do that, you will need to cook your chicken and shred it. 

And your peas, carrots, and potatoes.

Pour the mixture in your pan. 

Spread your crescent dough over the top.  Now, they have this new kind that is called "Seamless dough sheet."  I thought that was pretty cool, but it's definitely not necessary.  The seams don't affect the taste in anyway, the seamless just makes it look prettier.  Hello though...if you're making comfort food, who cares what it looks like...right?!?

Last thing is to pop it in the oven at 425 degrees for about 15-25 minutes until your crust is golden brown.

Here's your printable recipe:

Hope you like this one! Happy Cooking!

Mmmm Monday...White Chicken Chili

Ok, we are going to start a new goal for the blog.  A recipe every Monday.  Some I will share that are in the book, and other will be new ones I have tried.

Tonight, I made the boys one of our very favorites (this is a 3 times a month recipe)....White Chicken Chili.  I love this recipe.  I have tried a TON of chili recipes (thanks to all the Chili cook-offs I've attended over the years) and this one is by far the best.  I promise, you will love it.  Every time I take it anywhere, I am asked for the recipe.

Here's the recipe (click for printable pdf version):

Saute until  chicken is fully cooked in saucepan
1 lb. chicken breast (bite-sized chunks) --- see notes about this below
1 tbsp. oil
1/2 medium onion, minced
1 1/2 tsp. garlic powder

Add:
2-3 cans great northern white beans, rinsed and drained
1 14 oz. can chicken broth
1 4 oz. can of diced green chiles, mild
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper (I usually add less than this...if any at all because my kids can't handle the heat.)

Bring to a boil, reduce heat and let simmer 30-45 min.  Remove from heat and add:
1/2 c. whipping cream
1 c. sour cream

Ok....so now for the tid-bits.  First off, I always use rotisserie chicken.  Perhaps it's laziness or perhaps it's the shredded meat...but whatever it is I switched over and I don't know if I will go back.  DO WHAT YOU HAVE THOUGH.  If you have regular chicken, use it.  It will still be awesome.  If you use the rotisserie chicken, it's already cooked, so the first part cooks up in a snap.  Basically just add your oil, onion, and garlic powder and heat until onions are tender and you are good to go to the next step. 

I have a few things in my freezer at all times.  My mom had them, and I have them.  One of these things is chopped onion.  Again, I am lazy so I will usually just buy the chopped onion in the frozen food aisle.  For this recipe, I just throw about a 1/2 cup in. 

The next step is adding the beans....that you rinsed and drained (I throw them in my strainer real quick), chicken broth, and the seasonings.  About the beans...I always add 3 cans.  My mom likes her chili not so thick so she only adds two.  Do what you feel is right. :)  Also, remember what I mentioned about the cayenne pepper and decide what kind of person you are.  If my husband had his say, he would eat it at full strength.  Sad for him, he doesn't get his say.  The little munchkins do.

Bring that all to a boil and let simmer for about 30-45 min. so the beans get really soft and the flavors meld together.  Let's be honest though, sometimes we are talking about a 5 minute simmer because this was a last minute dinner.  Still great.  I do recommend the time if you have it though.

Want a lower fat chili (I don't, but I always think I should), leave out the creams.  Add some more chicken broth though so you have more liquid. 

There you have it.  Pick up some bread when you pick up your rotisserie chicken and you have an awesome warm meal for a snowy day. 

I have attached the recipe.  The recipe is already in my book...for those of you that have one.