Friday, December 21, 2012


Of the chicken pot variety, more specifically!
Nothing says comfort food better than a good chicken pot pie, methinks. I made one last night, and it was so delicious that I have to share!

The original recipe is here, but I tweaked it like so (not much tweaking, just a bit more ingredients):

Chicken Pot Pie with Sweet Potatoes

1.5 cups chicken broth
1 medium sweet potato, peeled and cut into small cubes
1 cup shredded carrots

1 medium sweet onion, chopped
leaves from 2 sprigs of thyme
salt, pepper, and garlic powder to taste
1 cup 2% milk mixed with 4 tablespoons flour
1-1.5 cups cooked chicken (shredded or cubed; storebought rotisserie is ideal. I used 2 decent sized baked chicken breasts)
2 handfuls frozen peas
1 pie crust, (storebought is fine)
1 cup mushrooms, chopped

Preheat oven to 425°F. Bring broth to a boil in a saucepan. Add the potato, carrot, onion, mushrooms, and thyme and simmer the mixture for 15 minutes or until vegetables are soft. Stir the flour mixture slowly into the vegetables and simmer, stirring until it is thick. Remove the pan from heat, stir in chicken and peas, salt, pepper, and garlic powder. Add pot pie filling to 4 ramekins or 1 9.5-inch pie plate. Cover with pie crust (cut in to quartered pieces if you’re making minis), cut a few slits in the surface, and bake for 15-20 minutes (for minis) or 25-30 for a regular 9-incher.

Make sure you put the pie plate on a baking sheet of some sort; there will be oozing!

This was seriously SO good, and the entire pie only has 1600 calories! As you can tell, my dairy-free life has gone bye-bye, but my new migraine preventatives seem to be working just fine, so it's all good.

Happy happy happy happy holidays, dear chirplettes!! I hope yours is relaxing, full of love, and sparkly.

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