Monday, October 6, 2008

Comfort Food

With the weather turning cooler and the economic news becoming gloomier and gloomier, I thought some comfort food was in order, so last night I made up my favorite Chicken Pot Pie.

If your mouth is watering sufficiently, here are the easy instructions and notice, it's actually a little more "guiltless" than the traditional recipe:

Deep Dish Chicken Pie
1 Pillsbury Refrigerated Pie crust
2 T olive oil
½ cup sliced celery
¼ to ½ cup chopped onion
¼ to ½ cup sliced carrot
1 small potato, diced (optional)
1 can “Healthy Request” cream of chicken soup. I also have substituted cream of celery soup
¾ cup low or non fat milk
¼ cup cooking sherry, wine or chicken broth
½ tsp poultry seasoning
¼ tsp pepper
approximately 2 cups cubed cooked chicken (2 large breast halves)

· Let pie crust pouch stand at room temperature for 15-20 minutes
· Meanwhile, heat oven to 400. Put oil in Dutch oven or large frying pan. Add celery, onion, and carrot and stir until tender. Add soup, milk/wine, poultry seasoning and pepper. Cook until thoroughly heated. Gently stir in chicken. Pour into glass pie pan.
· Remove crust from pouch. Unfold and place over chicken mixture. Roll up and flute edges. Cut slits in several places
· Bake at 400 for 40-50 minutes or until golden brown. Let stand 10 minutes before serving.
Yum, it even makes good leftovers...that's what's for dinner tonight.


kt said...

Bless you! Saw the photos briefly yesterday on flickr--when I clicked in today and started drooling at the photo, I thought, "wow, I'm going to have to get the recipe!

You're psychic!

Kate said...

oh, that looks so delicious! i love chicken pot pie, and the smiley face on the crust made me laugh as soon as i saw it. what an upper for a rough stretch.

SpottedCow said...

YUM! How funny that we are making Chicken Pot Pie using assorted root vegetables for the students at school tomorrow. :)

Em said...

Oh YUM! I love chicken pot pie! I may have to make that for dinner tomorrow night! (I'm drooling here!)