chicken pot pie | indulge

chicken pot pie | paperyrain.com

chicken pot pie | paperyrain.com

chicken pot pie | paperyrain.com

I didn’t want to have to say this, but I’m feeling like Punxsutawney Phil is a liar. I’m starting to think spring isn’t coming early this year. (I know he’s a big fan of the blog, but I had to speak the truth, sorry Phil). To Phil’s credit, I will say that NC has had little spouts of warm weather (this weekend will be 70! woo hoo!), but I’m ready to move on from winter completely.

Since I’m not the boss of the weather, I have been rummaging through some of my favorite comfort food recipes to fill our stomachs and warm us up through the last stretch of winter. One of my very favorites is chicken pot pie, but here’s the twist. Summer is looming in the sunny, beachy shadows, so I started thinking I might not want to go full on heavy pot pie recipe. So I decided to make a version that is 1. quicker and 2. lighter, win win!

If you are like me, dreaming of birds chirping and flowers blooming, but treading through a few more weeks of winter weather, this pot pie can ease the pain (without breaking your bikini bod).

(winter soothing) Chicken Pot Pie

Ingredients

  • Pillsbury refrigerated pie dough (about 150z)
  • cooking spray
  • 2 10.5oz cans cream of chicken soup
  • 2 cups sliced baby bella mushrooms
  • 3 cups frozen mixed veggies
  • 4 tbs. flour
  • 3/4 tsp. salt (with extra to taste)
  • 2 tsp. dried rubbed sage
  • 1/2 tsp pepper
  • 1 lb. chicken breast, cut into bite size cubes
  • 2 1/2 cups water
  • zip-lock freezer bag

Instructions

  • Preheat over to 425ºF
  • Cut 6 circles out of dough, discard the rest. (I used the bowl I was using for the pot pie as a guide). Place dough on sprayed baking sheet. Lightly top dough with cooking spray. Sprinkle with 1/4 tsp. salt and pierce with a fork. Bake for 8 minutes or so (until golden brown).
  • Combine 1/2 tsp. salt, sage, flour, pepper, and chicken in a zip-lock freezer bag. Seal and toss to fully coat chicken.
  • Heat large, non-stick skillet over medium-high heat. Coat with cooking spray and add chicken, browning (about 5 minutes, depending on the size of cubes). Stir in water, scraping the brown bits from the bottom. Stir in frozen veggies, mushrooms, and soup. Bring to a boil.
  • Reduce heat and cook 10 minutes.
  • Spoon mixture in ramekins or bowls and top with pie crest disc.
  • Enjoy!

4 comments

  1. Lynne says:

    Catching up here! You are “on fire” with your inspiration my dear girl! I have have viewed the “five star” ratings of Laura Mercier…I may give it a try my next visit to Nordstrom.
    Take, care…lovely!
    w/L

  2. Kelly Jo says:

    yum! Chicken pot pie has always been a favorite of mine. The weather here has been crazy too. Last weekend it was like 60 and sunny and on Wednesday we got almost a foot of snow. Phil is a liar.

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