Intro To Cooking: Monday Night Chicken Pot Pie

Mondays suck, we know this. The harsh reality of the work/school week are a slap in the face after innocent, lazy (but completely misleading) Sunday. When you come home exhausted and hungry on a Monday evening, you crave warm fuzzy comfort food, but your body is angrily demanding that you go to sleep as soon as Gossip Girl is over.

What’s a starving girl to do? Never fear, darlings, this chicken pot pie recipe will have you feeling cozy and well-fed super quick — and it’s so easy and fast that you’ll be tucked in by bedtime.

You will need:

– One frozen 9” Pie Crust (with a top and bottom crust!)
– 1 pack frozen peas and carrots
– 2 Cups of frozen diced, skinless boneless chicken breasts
– ¾ Cup regular whipping cream
– ¾ Cup chicken broth
– 1/8 Teaspoon black pepper
– 3 Tablespoons All Purpose flour
– ½ Teaspoon of salt
– ¼ Teaspoon dried basil
– 3 Tablespoons of butter or margarine

To get started, preheat your oven to 425.

In a medium pot combine the butter, flour, salt, pepper and basil. Heat, stirring continuously until the mixture is smooth. Honestly, this step won’t look the most appetizing, but, trust me, just keep going.

Next, add the whipping cream and chicken broth, and keep stirring your mixture. Then turn the heat up and bring everything to a boil.

Let it cook for about 1 minute (still stirring: if you stop, the mixture will thicken and form a skin…gross) then add the peas and carrots and chicken. Reduce heat to medium and cook for 3 minutes.

Pour mixture into your pie crust and top it with the crust topper. If your grocery store doesn’t have this kind of crust—mine didn’t—just cut the border off of another bottom crust and top with that dough. (Just beware that you will end up with Frankenstein Pie…it’s all good, though.)

Pop it into the oven and bake for 35 – 40 minutes. You’ll know it’s done when it’s golden brown and gently whispering your name, begging you to devour it. Let cool for 5 minutes and dig into your amahhzing comfort food made easy.


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