Sometimes you just can’t beat a classic, and there’s no better comfort food you can enjoy for family dinner than Homemade Chicken Pot Pie.
I love to mix up traditional homemade dinners along with a few healthy shortcuts. Using items from the freezer isle not only cut down on my prep time (hello, chopping), but frozen foods like vegetables are always flash frozen when they’re at their peak ripeness, so I would say they’re a much better option than the limp carrot or slimy asparagus in the bottom drawer of my refrigerator.
For this meal, I partnered with Kroger to remind busy families everywhere that the frozen aisle provides delicious meal ideas and solutions that provide value and are healthy. For my chicken pot pie, I went to Fred Meyer and picked up two bags Birds Eye Steamfresh veggies – the sweet peas as well as the gold & white corn, carrots, and asparagus mix. I can’t eat pot pie without a healthy amount of peas! These veggie packs are awesome because they’re small enough that you’ll never waste half of an uneaten bag to freezer burn and you can’t get more convenient than just throwing the entire bag in the microwave! Aren’t all those bright and colorful veggies gorgeous?
Kroger has put together a great site called www.freezerfreshideas.com that’s designed to inspire meal solutions, recipes, and offer great value for frozen ingredients. Their Fresh Ideas from the Freezer are all about changing the perception of frozen food and bringing the excitement back to the frozen department. I firmly believe that frozen foods, we’re talking anything from individual items to meals to ingredients like these frozen vegetables can be an integral and exciting part of your everyday meal planning.
Now, I don’t know about you, but those veggies sure look a whole lot better than what is even available right now due to it being the middle of the winter. Frozen is totally the way to go.
I went all out and made homemade pie crusts for this meal (you should definitely do this as well), but I know as well as anyone how little time us moms have to make dinner, so feel free to take another awesome shortcut and use a premade one from the freezer section!
With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.
Are you hungry yet? Enjoy!!!
- two butter pie crusts
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds boneless skinless chicken thighs
- 1 medium yellow onion, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken broth
- 1 cup milk
- two Birds Eye single packs frozen vegetables (about 20 ounces total)
- 2-3 teaspoons salt to taste
- freshly ground pepper
- Preheat oven to 425 degrees F.
- Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
- Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
- Add butter and flour. Stir and allow to cook for several minutes until fragrant.
- Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
- Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can. Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
- Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.