‘Tis the Season for Comfort Food with Family
Colder temperatures may have been a bit delayed this fall, but now that the temperatures are dropping, it calls for some comfort food.
In my house, Chicken Pot Pie is a classic that really fits the bill. This tasty dish is creamy from a combination of milk and chicken broth, and is chock full of veggies and lean protein, just what you need on a cold evening. No matter what your family looks like, time is valuable. This recipe can be frozen and pulled after a long day and go right into the oven. It doesn’t hurt that it is an economical crowd pleaser that my entire family enjoys.
Even better, preparing this dish doesn’t require a lot of effort and can be tailored to your family’s likes or dislikes. Cooking is more of an art than a science. Love veggies? Add more veggies! Want to spice things up with a little garlic, Italian seasoning or hot sauce? You do you! If you want a richer dish, swap out milk for heavy cream.
Chicken can be cooked in a slow cooker (and used for other meals throughout the week!) but my personal go to is to use store bought rotisserie chicken. This is a cost-effective way to get tasty, lean protein which can often also be used for multiple meals. I typically pull all the meat off a rotisserie chicken as soon as I get home from grocery shopping and store it in a plastic container, so it is ready when I need it. If you want to get adventurous, you can use the chicken bones to make your own stock to use in this recipe or others.
Using frozen vegetables is another simple and affordable way to pull a recipe together. Frozen veggies are picked at the peak of their ripeness and chopped, then flash frozen immediately. This means the nutrients are often higher than fresh vegetables, which can lose nutrients while they are shipped and stored. Frozen veggies don’t require chopping (time saver) and are less likely to go bad in the freezer (money saver). This ultimately comes down to personal preference. If you prefer fresh, get after it! I use frozen corn, carrots, green beans and peas. You could use fresh onion, carrot and celery. Or, a combination of both!
When it comes to the pie crust, it is yet again a personal preference. Making crust at home is very economical. I’m told that this magic mixture of simply flour, salt, butter and ice water is simple to transform into a delicious crust. I have not mastered this trick, despite much effort. I’ll be over here with my store-bought crust. If you want to make it extra sassy, sprinkle some parmesan cheese on the crust while baking.
Ultimately, I am all about using my time as wisely as possible. This recipe is easy to double or triple, so I load up my freezer for those nights I just don’t want to think about stepping in the kitchen. Instead, I can sit back, relax and enjoy my family.
Check out my Chicken Pot Pie recipe below!
Chicken Pot Pie
- 2 pie crusts, store bought or homemade
- 3 cups mixed vegetables, frozen or fresh, chopped
- 2 T Olive Oil
- ¼ cup flour
- 1 cup chicken broth
- ½ cup milk
- 1 ½ cup cooked chicken, shredded or chopped
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Heat olive oil over medium-high heat and add veggies, heat until tender, 5-7 minutes
- Add flour to vegetables and stir constantly to combine, until flour is slightly browned, 1-2 minutes
- Slowly add milk and broth, continuing to stir until thickened
- Gently stir in chicken, adding salt and pepper to taste
- Allow filling to cool slightly prior to adding to crust
- While filling cools, roll out pie crust, if using homemade
- Carefully add filling to bottom pie crust and top with second crust
- Chicken Pot Pie can be frozen at this point, if desired, for baking later
- Bake 30-40 minutes, until golden brown, or up to 60 minutes if frozen
- Allow pie to set for 10-15 minutes before serving