Dallas has had the worst weather the last few days. Yes, I know we need the rain, but three days of it seems a little excessive. And it isn’t like down pours of rain every now and then. It is just light, misty constant rain, that is now being accompanied by cold temperatures. Not fun. It looks like it has finally come to an end this morning though. Just in time too…
Lizzie doesn’t like to use the restroom when it is raining. At all. I think she would prefer to hold it for several days instead of risk getting slightly wet from the slow drizzle. Thank goodness it finally stopped. A dog can only hold it for so long.
However, the rain has provided the perfect atmosphere for comfort food. I made a chicken pot pie Marie Calendar would be proud of last night. Ok, it was probably quite a bit better than a Marie Callender chicken pot pie. I’ve never actually had one, but I imagine them to be full of sodium and mystery ingredients. This recipe was full of vegetables, chicken, and maybe a little bit of butter. But not too much butter, don’t worry!
Chicken Pot Pie
1 Rotisserie chicken, cut into chunks (I took the easy way out)
1 sweet potato, chopped
3 carrots, chopped
4 cups water
1 small yellow onion, chopped
3 stalks celery, chopped
1 clove garlic, chopped
1 cup mushrooms, chopped
1 cup frozen peas
1 jalepeno, chopped
1 tbsp olive oil
1 tbsp butter
1 cup chicken stock
5 tbsp half & half
1 tsp chicken bouillon
1 tsp salt
1 tsp pepper
1 tsp thyme
1 batch pie dough (I used my tart recipe, found here)
Preheat oven to 350 degrees
Chop sweet potato and carrots and add to four cups of water. Bring water to a boil and cook until potatoes and carrots are almost finished. Drain and set aside.
In a large skillet or large pot, melt butter and combine with oil. Add garlic, onion, celery, mushrooms and jalepeno. Saute for about 5 minutes. Add in chicken pieces, peas, cooked carrots, and potatoes. Pour in chicken stock, half & half, and spices. Stir together and let cook for about ten minutes. Adjust seasonings to taste.
While chicken mix is simmering, roll out the pie dough. I made my chicken pot pies in six mini casserole dishes. You could also do it in a regular casserole dish.
Pour chicken mix into casserole dishes. Cover with a large piece of pie dough. Bake for about 30 minutes, or until dough is a golden brown. Make sure to put a piece of foil underneath the casseroles in the oven to catch any spillage.
You could easily make this dish with 4 chicken breasts. I opted for the easy way out and went with a premade Rotisserie chicken because I was short on time. The flavor was great and it worked perfectly in the pot pies.
This recipe was easy and short of the longer bake time, it came together in about 20 minutes. It freezes beautifully, and is way better than any pot pie you are going to find in the freezer section at the grocery store.
I must say, for my first attempt at a chicken pot pie, I was quite pleased with the outcome. Sadly, chicken pot pies do not photograph well. Before breaking into them, all you see is pie dough.
Then when you do break through the crust, it just looks like a vegetable/chicken mash. Not that appealing to the eye.
Fortunately the smell and taste make up for what the pot pie lacks in looks. Not everything can be as cute as red velvet whoopie pies.