We were having company over, and I wanted something hearty...country...filling...delicious. And my husband just had to be on a diet. Go figure...
But did I despair??? No! Never!
It's just not my style.
Instead, I resorted to an all-time favorite. It's hearty...country...filling...delicious...and diet-friendly (at least, if made the right way). It was also budget friendly, but that was just icing on the cake.
I began by rummaging through my refrigerator for some carrots. They were so old they had started growing hair. But...no despair! I also dug through my potato bin for my last three potatoes. These were so old that they had started wrinkling and growing shoots...still no despairing!
And then I peeled, sliced, and diced. Did it make my veggies any younger? No.
Did it make my veggies look younger? Oh yeah...
Toss the veggies into a saucepan with a can of condensed chicken broth and one cup of water.
Bring this conglomeration to a boil and then reduce heat and simmer for about 10 minutes or until the veggies are just tender.
While you've got the veggies simmering, pull out an onion and dice it up! For your sake, I hope your onion is not highly pungent. I managed to pull out a very potent onion from my cabinet. After peeling, I already had tears in my eyes. By the time I was done dicing, there was mascara streaming down my face.
Lesson learned? Never wear mascara.
(If you buy Mary Kay products from me, ignore the above statement.)
Throw your diced onion into a hot skillet with about a tablespoon of oil or butter. Saute until the onion is soft.
If you managed to pick a not-so-robust onion, the sauteing process will go quite well. Your softened onion might even look pretty. If you are like me, you will end up stirring the onion around with your eyes closed and mascara streaming down your face. Did I despair? perhaps...
Add one cup of frozen peas to your onion (don't worry about thawing first...it's okay to be lazy).
Then add the saucepan of carrots, potatoes, and broth. Please use a potholder (I only say this because I didn't. Not good...definitely despair worthy).
To make it thick, mix 1/3 cup of flour with 1/3 cup water...
...and then whisk into everything else!
Then stir in a few dashes (or more!) of salt, pepper, and poultry seasoning.
Increase the heat of your skillet and get that mixture boiling. It should thicken up in no time. At that point, stir in some chopped up chicken (between 2-3 cups). Then pour the whole mixture (using potholders!) into a baking dish sprayed with cooking spray.
At this point, I find it hard to resist the urge to just dive in with my fork. But I had company over, so I held back. Besides, we need a crust...it's the best part!
If you aren't on a diet, a regular pie crust is divine on top of this pie. If you are on a diet, I suggest either Phyllo dough or one of my new favorite products...
I love this new heart healthy Bisquick. It's low fat, cholesterol free, and dairy free. And, in addition to it's aptitude for amazing biscuits and dumplings, it makes an excellent crust for pot pie!
Simply mix together 1 1/2 cups of Bisquick and 3/4 cup of milk or milk substitute. Adjust if necessary. Your mixture should be thick...but not too thick. So...in between biscuit and pancake. Use your best judgment.
The crust mixture should be too thick to easily pour over your pie, so you'll want to drop it by tablespoonfuls all over the top.
Then, use the back of your spoon to smooth it out...
...until it's all connected (or at least as good as you can get it).
Stick it in the oven at 425 degrees for about 20 minutes, or until the crust is browned and the filling is bubbly.
If you were blessed with a mild-mannered onion, then you can use that twenty minutes to set the table, do your dishes, and light a few candles in preparation for dinner.
If you are like me, your robust onion will cause you to stumble through the house (remember...eyes are still squeezed shut at this point), make your way to the bathroom, and spend the next 20 minutes splashing water on your face in an attempt to see again. This, of course, leads to greater streams of mascara and your husband nicknaming you his "little linebacker" due to the streaks of black you've acquired under your eyes.
Hey...at least he was nice enough to use the word "little."
Hopefully, though, you will manage to pull yourself together in time to actually see your company. And then, maybe you can enjoy this...
Down-Home Chicken Pot Pie
2-3 cups chopped chicken
3 potatoes, peeled and chopped
3 potatoes, peeled and chopped
3 carrots, peeled and sliced
1 can (10 3/4 oz.) condensed chicken broth
1 1/3 cups water, divided
1 T. olive oil or butter
1 medium onion, chopped
1 cup frozen peas
1/3 cup flour
1/3 cup flour
1 1/2 cups Heart Healthy Bisquick
3/4 cup milk or milk substitute
Preheat oven to 425 degrees.
Combine broth, 1 cup water, carrots, and potatoes in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until just tender. Heat oil or butter in a large skillet over medium heat. Add onion and saute until softened. Stir in broth mixture and peas. Whisk remaining 1/3 cup water with flour until smooth; whisk into vegetable mixture and bring to a boil until thickened. Stir chicken into vegetable mixture and transfer to a baking dish.
For crust, mix together 1 1/2 cups Bisquick and 3/4 cup milk or milk substitute. Drop by tablespoonfuls over pie; use back of spoon to smooth together. (Other options for crust would be traditional pie crust or Phyllo dough.)
Bake until filling is bubbly and crust is browned, about 20 minutes. Serves 8.