Featured Kitchen

Creamy Chicken and Mushroom Potpie

Written by Leslie Means

*recipe originally posted in January, 2013.*

Welcome to my least favorite part of the year.

Ew.

I dislike January and February (Valentine’s Day is the exception – only because I like to make pink construction paper hearts with lots and lots of glitter and glue.  Yes, my 4 year old does too – whatev).

Ahem.

What was I saying?  Oh yea, the months.  My least favorite months of the year.  It’s cold, it’s dirty and gosh dang it – it’s depressing.  Everyone is sick, the excitement of the holiday season is gone and if you live in a climate like Nebraska, spring seems like it will never, ever, ever be here.

What do I do to cheer myself up during these seriously gloomy months?

I eat comfort foods.

This is a recipe that will fill you up and quite possibly remind you of home, too.

Remember those pot pies in the little boxes that you could either:

1.  Cut a slit in the top and pop into the microwave?  or

2.  Cut a slit in the top, throw onto a cookie sheet and bake in the oven for 20 minutes?

Yea, I remember those too.  My dad used to eat them quite a bit and to be honest, I really like them.  *Sigh*  Too bad they are full of random preservatives and too many calories to count!  Luckily I’ve found a pot pie recipe that is not only much healthier but much tastier, too!  Even Kyle said, “Les, this is one of my favorites you’ve made.”

That’s impressive for him – especially since this bad boy has (gasp!) lots of veggies in it!

My girls ate it too!  Anything they eat that isn’t a processed food (aka – mac and cheese, hot dog, chicken nuggets) is a make again recipe in my home!  Give this one a try during these gloomy weeks.  It will be sure to put a smile on your face and keep you happy until the warmer weather heads our way!

Creamy Chicken and Mushroom Potpie ( slightly adapted from Real Simple Magazine – February, 2012)

  • 8 ounces cremini mushrooms, stems trimmed and halved if large
  • 4 carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/3 cup all-purpose flour
  • 2 sprigs fresh thyme
  • 1 bay leaf (I just used spices I had in my cupboard)
  • 1 1/2 pounds, boneless, skinless chicken thighs
  • Kosher salt and pepper
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/3 cup heavy cream
  • 1/2 cup water
  • Your favorite biscuit or pastry mix or the store brand kind (I used the store brand biscuits!).

Directions

In your crock pot, mix together the mushrooms, carrots, onion, flour, spices and 1/2 cup water.  Place the chicken on top; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 or 8 hours or on high for 4 to 5 hours.

Ten minutes before serving, add the corn, green beans, cream, and 1/2 teaspoon salt to the chicken mixture and stir to combine.  Cover and cook on high or low until heated through, 5 to 10 minutes more.  To serve, place the chicken mixture in bowls and top with your pastry.

 

About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.