Some months of the year just seem to require more hugs. December is one of those. There is the stress of the holidays, the brutal awareness that our holidays will never just be stressful, they will be sad to boot, and the obligatory cheer that we are surrounded by and fully expected to participate in. Sigh.
Hugs are most welcome this time of year. And sometimes? Sometimes you need a hug from the inside. This chicken pot pie recipe is just what the doctor ordered. Well, probably not, as it contains butter, frozen vegetables, and refrigerator biscuits. So, yeah, probably not the healthiest meal one could provide their family, but you’d be hard pressed to find one more comforting. And sometimes the hug just needs to win out over the health.
Oh! And lest the idea of cooking something as potentially intimidating or time consuming as a pot pie make you just pin this sucker with no intention of ever actually making it, think again. As I have detailed, I am not great in the kitchen. I am capable, I am adequate. This recipe meets my criteria for minimum effort with maximum return. It is a little time consuming, so don’t do it on a weekday if you work outside the home, but for weekend dinner it is perfection and the leftovers are just as good. Serve it with a simple green salad and you are good to go.
Warm hugs from my kitchen to yours.
Chicken Pot Pie (Better Homes and Gardens, New Cook Book, 1989)
1 twelve ounce package frozen mixed vegetables
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
margarine or butter
1/3 cup all-purpose flour
1/2 teaspoon salt (I use 1/4 teaspoon with no ill effect)
1/2 teaspoon dried sage, marjoram, or thyme (I prefer the sage)
1/8 teaspoon pepper
2 cups chicken broth (I use low sodium)
3/4 cup milk (whole or 2% as skim will not get you what you need here)
3 cups cubed cooked chicken or turkey (a pound will do it)
1/4 cup snipped parsley
1/4 cup chopped pimiento
1 package refrigerator biscuits (cut each biscuit into quarters)
Preheat oven to 400 degrees. Cook vegetables according to package directions; drain and set aside. In a saucepan cook onion
and mushrooms in butter until tender. Stir in flour, salt, sage (or marjoram or thyme), and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained vegetables, chicken, parsley, and pimiento. Heat until bubbly. Pour chicken mixture into 9 x 13 casserole dish. Cut one package of refrigerator biscuits (I prefer the Pillsbury Grands biscuits) into quarters and place on top of bubbly chicken mixture in dish. Pop in oven for approximately 12-15 minutes until biscuits are golden. Serves 6.