Holy comfort food!!!!
Ever since we stopped at Bob Evans last week for breakfast, I’ve been craving a pot pie with a vengeance. We’ve got a BIG deadline at work this week, so I’ve been working my little hiney off and have had zero time to cook. Tonight however I made time because I knew my body NEEDED a lil pot pie. I’ve never made a pot pie before, so I did a little googlin’ and found this recipe for Impossibly Easy Chicken Pot Pie. Sounded like a good place for me to start learning the art of potpiedom!
This recipe was incredibly simple to throw together, which made it all the more comforting and delicious. First up, I gathered the mixins.
And quickly threw a chicken breast seasoned with salt and pepper on the George.
Meanwhile, I threw the following items into a bowl:
- 1 bag frozen stew vegetables (pearl onions, potatoes, carrots, celery)
- 2 cups chopped broccoli … because I love broccoli and broccoli loves me!
- 1 can Campbell’s Healthy Request Cream of Mushroom Soup
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Once the chicken breast was cooked through, I roughly chopped it into cubes, and added to the mix.
Yes… this is what I called a “cube” 😉
I gave everything a good mix and poured into a pie dish that I had sprayed with some cooking spray.
Next up, I mixed the following in a little bowl:
- 1 cup bisquick
- 1 large egg
- 1/2 cup almond breeze
If you are smarty pants, you may have noticed Bisquick is NOT the baking mix pictured in my ingredients pic… I had full intentions of using my Bob’s Red Mill Low-carb baking mix… but last minute I got a little nervous thinking the pot pie might be a pot-flop, and I wasn’t about to waste my last bit of low-carb baking mix on that. So I decided to use Bisquick instead and save the Bob’s Red Mill for pot pie round #2. (I foresee many pot pies in my future)
Once the batter was all mixed up, I dumped it on top of veggies.
Now, I can assure you that even though this looks like I just poured some paper-mache goopy gop concoction on my delicious veggies it did not taste like any sort of glue… Well at least not any glue I’ve ever tasted. I popped this pie into a 400 degree oven with apprehension, and let it hang out for 40 minutes until the top was nice and browned.
Voila! Pot Pie!
The pot pie was everything I had hoped for! Creamy, comforting, and oh-so delicious!
Not to mention this made four servings so now I have food for the rest of the week. Hooray!
Just a few more days to go folks, then life can return to its “normal” state.
Easy Chicken Pot Pie Ingredients List (makes 4 servings)
- 1 bag frozen stew vegetables
- 2 cups chopped broccoli
- 1 can Campbell’s Healthy Request Cream of Mushroom Soup
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 large grilled chicken breast (mine was approx 7 ounces)
- 1 cup Bisquick
- 1 large egg
- 1/2 cup Unsweetened Almond Breeze Vanilla Almond Milk
Myfitnesspal stats on 1 serving of Easy Chicken Pot Pie: 315 calories, 41g carbs, 7g fat, 19g protein, 4g fiber
9 Comments
YUM this looks good, and I (didn’t think??) I was a pot pie fan!! 🙂 Comfort food at it’s best – now I’m hungry!
yum!!!
potpie is definitely a winter favourite here. though we call it “chicken and dumplings” and i do more of a drop biscuit type of topping (kind of like what i’d do for a cobbler). sooooo good. i should remember to put it on the meal plan in a couple weeks.
Ohh you know what!? I love pot pie and haven’t figured out to make any since I’ve been gluten free. I really should work on that!
Btw, got the Brueggers gift card last week and your cute note–thank you!! Can’t wait to meet you!
Ooh yes. I always crave carby, comforting deliciousness when the fall air hits. I haven’t made a pot pie in foreeever!
Mmmm..pot pie is the perfect comfort food. I haven’t had pot pie in years but this looks like an easy recipe to try.
Sounds perfect for the coming fall weather! And it looks yummy too.
Looks perfect for cool weather!!!!
Jen
http://jenslosinit.blogspot.com/
P.S. I have an award for you on my blog: http://bit.ly/dbAM0q
ooh that looks so COMFORTING and nice. i am inspired 🙂