For the first time this week, I made a homemade chicken pot pie for dinner, and it turned out delicious! The best part, it was hearty and also healthy! I kinda made the recipe up after browsing other recipes for inspiration. Requirements were that it be healthy (duh!), quick to prepare, and taste great. Here's what I ended up with:
Chicken Pot Pie
2 chicken breasts, baked and roughly chopped (you can also cook on a George Foreman grill or use rotisserie chicken)
1/2 small onion, diced
1/2 cup shredded carrots
3/4 cup frozen peas
6-8 small gold Yukon potatoes, chopped into bite sized chunks
2 tbsp butter
1 tbsp minced garlic
2 tbsp fresh thyme leaves
1 1/2 cups chicken broth
1/4 cup plain Greek yogurt
2 tbsp flour
1 store bought pie crust, or 1 crust from your favorite recipe
Melt butter in skillet, add garlic and cook for 1-2 minutes. Add onion and cook until transparent. Sprinkle flour over onions and stir until flour is absorbed. Add potatoes, carrots, and peas to skillet. Pour in chicken broth and stir. Allow to simmer until sauce starts to thicken. Remove from heat. Stir in yogurt, chicken, and thyme. Season with salt and pepper, if desired. Transfer mixture to round casserole dish and cover with pie crust, folding edges over is necessary. Brush crust with milk or egg white and sprinkle with salt and pepper. Bake at 425 for 20-25 minutes or until crust is golden. Allow to cool 10 minutes before serving. Enjoy!
The day I prepared this we ended up having a snow storm. It was a perfect warm, comforting dinner for such a cold, wintery night!