Chicken Pot Pie or The Day We Lost E. Bunny
WARNING. Easter spoiler alert. Do not read this aloud with small children~ When our daughter was little she was helping me put away laundry or some such thing and was in my closet when she found something. She turned, looked at me horrified, clutching this envelope in her sweet little hand and yelled “NOT THE EASTER BUNNY TOO!”. In her own handwriting the envelope was address to E.B. Bunny. It was tragic and…well… pretty funny, all at once. It was nothing a chocolate bunny couldn’t make better. But just like my little girl on that day I occasionally seek comfort in food. Really a good gravy is a game changer for me. Life is about choices and indulgence is alright on the side so long as most of my diet is about healthy choices.
Fortunately there are lots of recipes that take those classic comfort foods and make them a little lighter. This Chicken Pot Pie is like that. Since I only do a top crust I am saving a HUGE amount of calories right there AND since I am using a Pillsbury crust I also save a HUGE amount of time. Something it seems there is never enough of.
1 Pillsbury pie crust
1 lb boneless skinless chicken breast cut in bite size pieces
1 package sliced mushrooms
3 small red potatoes, diced
3 carrots, diced
2 leeks sliced thin
2 cups chicken broth
1/4 cup flour
1 tsp thyme
salt and pepper
2 tbsp olive oil
Preheat oven to 425*. Lightly salt and pepper chicken. Sear chicken pieces in 1 tbsp oil over med high heat, set chicken aside. Reduce heat to medium and add remaining tbsp oil to pan, add leeks and mushrooms, cook until almost tender. Add potatoes and carrots stirring to get all the yummy goodness off the bottom of the pan. Sprinkle with salt and pepper. Reduce heat to medium low, add 1 cup broth to veggies. Simmer for 10 minutes. Whisk remaining 1 cup chicken broth with flour till smooth. Pour over veggies, add thyme and chicken to pan stirring continuously until it begins to thicken. When broth is bubbling and thickened pour into a 2 qt casserole dish. Top with pie crust and bake for 25 minutes.