You Feel Like Cuddling Up In Front of TV Tonight

Before we jump in to today's recipe, let me apologize for the lapse!

I've been away on vacation for the past two weeks ... but I'm back armed with some tasty Fall recipes!

Picture it ...

It's been dark and stormy all day...

You've been away on vacation <grin>...

And are really excited about spending a night at home ... on the couch ... snuggled in a blanket ... catching up on your favorite TV shows ... with your honey!

You want to make something comforting and cozy, to further encourage the cuddle-inducing rain outside.

How about a warm and savory classic like the chicken pot pie?

Now of course I'm not recommending you go and thaw out a Swanson's frozen TV dinner here ... but when I think about a chicken pot pie it takes me back to when a simple chicken pot pie made any night feel special and comforting at the same time.

This recipe actually can be made a variety of ways, depending on your calorie/fat sensitivity and serving preference.  But I personally like to make individual pot pies in ramekins, so that each of us has our own ... just like the days of the frozen TV dinner!

But you can also make it the good 'ol fashioned way, pouring it in a pie crust with a second crust on top.

Or fancy it up with a nice phyllo dough and egg wash topping ...

Or make it a tad healthier, by skipping the crust all together, and just serving the filling with a side of rice.

Whatever your preference, the delicious, savory taste of this chicken pot pie will evoke those comforting feelings of long ago.

So the next time you're looking to cuddle up in front of TV, make sure your DVR is set, or your movie is all picked out. You have the perfect recipe for a delicious chicken pot pie that will set the ambiance for a cozy night at home.

Until our next meal,

Rebecca

Chicken Pot Pie

Ingredients:

• 2-3 Cups Diced or Shredded Cooked Chicken (You can also use a pre-made rotisserie chicken or else cut a couple chicken breasts into pieces and boil with the vegetables.)
• 1 Cup Sliced Carrots
• 1 Cup Sliced Celery
• 1 Cup Diced Potato
• 1 Cup Frozen Green Peas
• 1/4 Cup Butter
• 1 Cup Chopped Onions
• 1/3 Cup All-Purpose Flour
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/4 Tsp Garlic Powder
• 1/2 Tsp Poultry Seasoning
• 2 Cups Chicken Broth
• 3/4 Cup Milk
• 1 Phyllo Dough Sheet (Can also make with unbaked pie crusts, or simply serve the filling with rice.  See tips below!)

Directions:

1. Preheat oven to 400 degrees F.
2. In a saucepan, combine the carrots, celery, potatoes, and peas (as well as the cubed chicken if it's not yet been cooked).  Add water to cover and boil for 10-15 minutes, or until the vegetables have softened to your liking.
3. Remove from heat, drain, and set aside.
4. In the saucepan, melt butter over medium heat and then cook the onions until soft.
5. Stir in the flour, salt, pepper, garlic powder, and poultry seasoning.  Whisk for a minute until blended.
6. Slowly stir in the chicken broth and milk, whisking to make sure all of the flour gets blended.
7. Simmer over medium-low heat until thick, and then remove from heat.
8. Gently fold in the veggies and chicken.
9. Pour into individual ramekins or a single oven-safe dish.
10. Cover with the phyllo dough, seal edges, and cut away excess dough.  Make several small slits in the top to allow the steam to escape.
11. Bake in the preheated oven for 25 minutes, or until pastry is golden brown and the filling is bubbly.
12. Cool for 10 minutes before serving.

Tips:

This recipe can be made a number of ways.  If you prefer to use two pie crusts, simply pour the filling into one, cover with the other, and extend the baking time to 35 minutes.

If it's just the two of you, try making to individual pot pies in small ramekins, and then save the rest of the filling and pair with some steamed rice for a delicious leftover over dinner.