Fervent Foodie

Holy comfort food!!!!

Ever since we stopped at Bob Evans last week for breakfast, I’ve been craving 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