Homemade Chicken Pot Pie

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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.

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.

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.

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?

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.

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.

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.

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.

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 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!

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.

With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.

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.

Are you hungry yet?  Enjoy!!!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.

 

Homemade Chicken Pot Pie
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Add butter and flour. Stir and allow to cook for several minutes until fragrant.
  5. 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.
  6. 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.
  7. 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.

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.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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Asparagus Gouda Galette

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Asparagus Gouda Galette is a delicious, rich, flaky dish that can either be served as an appetizer or as a brunch entree when topped with poached eggs.

asparagus-gouda-galette

This asparagus gouda galette was one of those recipes I was especially proud of because I just made it up and it turned out really well.  More times than not, when I just make something up, its hit or miss.  I’m happy to say that the herbed crust remained nice and flaky (the potential of un-flaky pie crust gives me actual anxiety) even after I worked in the herbs.  See, my mom is the pie crust master and I’m taking very slow baby steps to master that process.  So when she was at our house for a visit, I had her whip up a quick pie crust dough.  3 minutes and a big cloud of flour later, I had a beautiful dough waiting for me.  Now what to do with it?  I had a bunch of asparagus.  My CSA produce box was full of it for a couple weeks in a row.  I had already made a spring veggie mac n goat cheese and and an asparagus risotto.  Besides whipping up some sort of asparagus soup that I wasn’t sure I would like, I thought pie dough + asparagus would be an outstanding combination.

all butter pie crust

I didn’t just want plain pie dough, so I went out to the garden and grabbed a big ol’ handful of herbs.  I failed miserably at my garden this year.  I suck at gardening, but most years I can usually wing it.  This year I put this expensive organic mulch on that seemed more like poison, so my tomatoes and zucchini, which are normally easy to grow, are beyond pitiful.  It pains me to see everyone’s lush garden pics on facebook.  Anyhoo, my herbs were already established when I put the fancy poison mulch down so they’re actually growing.  I used whatever I could find – basil, chives, oregano, rosemary, marjoram, thyme.  Then I minced that up and folded them into the crust.  I wish I had taken a photo because it was beautiful.  The recipe calls for both gouda and parm.  I cheated a bit and used a gouda parm blend from Trader Joe’s.  I love their combo cheeses.

This was really delicious on its own and will surely impress anyone, but when we topped it with poached eggs.  Oh my god.  You know how hollandaise always pairs well with asparagus?  Well, hollandaise is basically egg yolks, butter and lemon juice.  When the yolks from the poached eggs ooze out all over this galette, I was pretty sure I got a glimpse of what heaven might be like.

asparagus-gouda-galette-duo

Asparagus Gouda Galette
 
Prep time
Cook time
Total time
 
Asparagus Gouda Galette is a delicious, rich, flaky dish that can either be served as an appetizer or as a brunch entree when topped with poached eggs.
Author:
Yields: 8
Ingredients
  • one pie crust dough
  • 1/2 cup minced herbs (basil, chives, thyme, marjoram, oregano, rosemary, or any combination)
  • 2 cups gouda, shredded
  • 1/2 cup parmesan, shredded
  • 1 pound thin asparagus, bottoms trimmed
  • 1 tablespoon olive oil or olive oil spray
  • Optional: poached eggs
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make a single pie crust dough. Gently fold in the minced herbs, handling the dough with care to ensure it will turn out flaky. Roll dough out onto lightly floured baking sheet into a 10x16 inch rectangle shape.
  3. Spread shredded gouda and parmesan over the dough, leaving a 2 inch space around the edges.
  4. Arrange the asparagus over the gouda, alternating directions, in a single layer until all of the cheese has been covered.
  5. Fold up edges over dough over the ends of the asparagus, overlapping and sealing edges as you move around the rectangle.
  6. Lightly drizzle or spray olive oil over the surface.
  7. Bake for 25-30 minutes or until golden brown.
  8. Slice and serve as appetizer or top with poached eggs for brunch.

 

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