*recipe originally posted in January, 2013.*
Welcome to my least favorite part of the year.
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).
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!).
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.