I have been feeling slightly sick lately which, for me, sends off signals in my brain to eat comfort food. My list of preferred comfort food is mercifully short: Kraft Dinner, Butter Chicken, Chicken Noodle Soup and Chicken Pot Pie. This recipe for Chicken Pot Pie is incredibly fast and yields delicious results. Hope you enjoy!
What You Need
- 1 cup cut-up cooked chicken
- 1 bag frozen mixed vegetables, thawed
- 1 can low- fat low-sodium cream of chicken soup
- Tenderflake (or other brand) version of pie crust in a pan from the freezer section
- 1/2 cup of skim milk
- 1 egg for recipe, 1 egg for brushing top of pie
What you need to do:
- Preheat oven to 400 degrees Fahrenheit.
- Mix the cut-up chicken, vegetables and chicken soup together in a bowl.
- Stir remaining ingredients in with fork until well blended. Pour mixture into one pie crust.
- Take the second pre-made pie crust and place overtop of the first. Use your fork to press down along the rim to hold the two dough pieces together. Cut air-vents on the top (I chose to indulge myself and made a heart-shaped hole).
- Whisk an egg in a little bowl, and use a brush to lightly cover the top of your pie with it.
- Bake for about 30 minutes, or until golden brown on top! (I put my pie onto a baking sheet, just incase there was any leaking).
That’s it! Super easy and fast ( and tasty).
There is something to be said for having comfort food to help get through the dreary and cold winter months. I’m not talking about Rocky Road ice cream or Oreos and a glass of milk, although that would probably work too. For me, what comes to mind is Campbell’s Tomato Soup and grilled cheese for dipping. Maybe it’s the rain or the lack of Vitamin D from Victoria’s cloudy climes, but I’ve been feeling particularly lazy and uninspired this past week and in desperate need of comfort food. I’m ashamed to admit that I had peanut butter and jam sandwiches for dinner three days last week and then bacon and eggs another time, which is very unlike me. So I’ve decided that something homey, healthy and relatively easy would be on the menu tonight to propel me through this next week on the right note.
Although tasty and inexpensive, Campbell’s soup was a little too easy tonight, so I tried to pull together something homemade that tasted close enough. I also love grilled cheese and have recently started putting a dab of pesto in the middle for some extra kick and have been experimenting with different cheeses to venture out of my Cheddar comfort zone. I didn’t have any regular pesto on hand, but at the back of the fridge was a jar of homemade pesto made from nettle plants that a friend from Saltspring Island had given me as a gift. For serving, call me crazy, but I get real enjoyment out of dipping my grilled cheese into the soup and then taking a bite of it when it’s warm and soggy. The perfect Sunday meal for eating while curled up on the couch in front of the TV. Continue reading