I hope you all had a wonderful Easter weekend! We went to church, hunted for Easter eggs, and spent time with the kids at the park 🙂 There was way too much candy consumed, but who can resist a Reeses peanut butter egg on Easter? I’m all about peanut M&Ms right now, too!
It was my parents’ anniversary recently, and I wanted to make them a special dinner to celebrate! I posted recently about reading Dinner, A Love Story, and was inspired by her story of making individual pot pies with her children’s first initial on each one. I thought it would be cute to have my parent’s initials and a heart for their anniversary, and they loved it! This chicken pot pie is perfect for a cold night…the buttery pastry and the warm, creamy filling is just so comforting!
My daughter is having so much fun learning her letters, so the job of rolling and forming the letters and hearts for her grammy and papa was really fun for her! You never know where you’re going to find letters too. We were walking through a parking lot recently, and she stopped and said excitedly, “Look Mom, an L!!”
This recipe is really decadent tasting, but it’s actually pretty healthy. It’s filled with good for you sweet potatoes and carrots, and the creamy filling contains only a tablespoon of butter and no cream, just 1% milk. First, place sweet potatoes, carrots, fresh thyme and chicken broth in a saucepan. Bring to a boil, cover and simmer until the potatoes and carrots are just tender.
In a separate pan, saute the onions and butter until the onions are just translucent. Add in flour and cook for a couple of minutes, just to take away the raw flour taste. Add in milk and stir until the mixture becomes a thick paste. This is going to be the thickener for the sauce.
Add this paste to the vegetables and broth, stirring until the mixture becomes a creamy sauce. Fold in the cubed chicken and frozen peas. I took a shortcut here by using rotisserie chicken, which added a nice smoky flavor to the filling.
Take your pie dough and drape it over the top, sealing the edges with a fork. WIth the excess dough, roll out your family’s initials or create fun shapes! Cut some vents in the top of the crust, so that the steam has a place to escape.
Lastly, brush the top with some beaten egg, so that it bakes up nice and golden. This recipe was really fun to do with my daughter..she helped me crimp the crust, roll out the letters and brush the top with egg wash 🙂
This meal was perfect served with some crusty bread and a nice green salad! It has a few steps, but by using rotisserie chicken and refrigerated pie crust, this took me very little time to make. I was a little wary about using the refrigerated pie crust, but it turned out perfectly and is so handy if you’re in a hurry. You could always substitute your favorite pie dough recipe, though!
Chicken Pot Pie
1 sweet potato, peeled and chopped
2 cups baby carrots, cut in half
1 can chicken broth
3 sprigs fresh thyme
1/2 large onion, minced
1 T butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
2/3 cup milk
1/2 rotisserie chicken, skin removed, meat chopped into large dice
1/2 cup frozen peas
1 9 inch pie crust (I used Pillsbury refrigerated pie dough or your favorite pie dough)
1 large egg, beaten
Place sweet potato, carrots, thyme and chicken broth in a saucepan. Cover and bring to a boil, cooking until the potatoes and carrots are just tender.
In a separate pan, saute onions with butter until just translucent. Add flour, salt, pepper and cook for about 2 minutes. Add in milk, and stir until the mixture is a thick paste. Add this to the vegetables and broth, stirring constantly until it forms a creamy sauce. Fold in your chopped chicken and frozen peas.
Place the mixture in a 9 inch pie plate or individual ramekins. Cover with the pie dough, sealing the edges with a fork. Remove the excess pie dough and roll into individual letters or fun shapes 🙂 Brush the top of the pie dough with beaten egg. Cut several vents in the top to allow the steam to escape.
Bake at 425 F for 20-25 minutes, or until top is nice and brown.
What are your favorite Easter candies?
What are some of your favorite comfort foods?