*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.


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.