I was a picky eater growing up. My mom will tell you that I only ate “bread and butter”. Maybe that’s how I kept my girlish figure all those years. Who knows!
Regardless, I’m sure my parents got fed up trying to please three different palates and just rotated a weekly menu of tacos, spaghetti and meatballs, cheeseburgers and chicken cutlets for me and my brothers. (I’m not complaining… loved those dinners! But the meatloaf or hamburgers over noodles… not so much… sorry Mom!)
Now, at the ripe ol’ age of 23 (ok… 34. Damn it), I tried something that I have never tried before.
Chicken Pot Pie.
I know, you probably just gasped in horror.
If you asked me five years ago, I would never have touched the stuff. It looks weird, I would probably have said. Vegetables? Yuck!
But my top chef bestie, Gina, whipped up this delicious dinner for me and I thought I had died and gone to heaven. It’s prime comfort food weather and I can’t wait to make this recipe again!
Gina’s Chicken Pot Pie:
2 Frozen Pie Crusts
1 Rotisserie Chicken, cubed (white meat only)
1 can of Cream of Potato Soup
1 Package of McCormick Chicken Gravy (Dry Mix)
1 bag of frozen peas, carrots, corn, string beans mix
1 red potato, cubed
1 celery stalk, finely chopped
1 package of egg noodles
- Cook the first pie crust in a deep casserole dish, following the directions on the package.
- Take the bag of frozen veggies and microwave for about 5 minutes; drain.
- Microwave the cubed potato until soft.
- Microwave the celery until soft.
- In a bowl, mix the veggies, chicken, red potato, celery, soup, and chicken gravy mix together.
- Add a splash of water to loosen up the mixture.
- Add the chicken pot pie mixture to the crust.
- Cover with second pie crust. Pierce crust with fork a couple of times.
- Bake for at least 15-30 minutes.
- Make the egg noodles according to the package instructions.
- Serve the chicken pot pie over the egg noodles.
What is your favorite comfort food recipe? Leave suggestions in the comments!