chicken pot pie

If you haven’t tried my chicken pot pie you’re missing something really good… and really easy. I haven’t had it for a while and when I made it today, I had forgotten how quick and easy it is and how absolutely delicious it is too! I use white meat chicken breast, carrots, celery and peas so it has lean protein, some vegetables, and I top it with my easy oil crust (made with extra-light olive oil) and wow – it was awesome! Here’s the recipe. I also made a salad (I make one just about every day) – this one had baby lettuce, cabbage, green onion, garbanzo beans, and a cherry vinegar dressing. And for dessert, I made chocolate cake.

But this is not just any chocolate cake. It’s the easiest and one of the healthiest cakes ever. It’s an easy one-bowl cake made without eggs or butter so only the frosting has butter and that’s only two tablespoons. But if someone wants to avoid butter completely, you could skip the frosting and just dust it with some powdered sugar. I don’t know why I haven’t posted the recipe. I think it’s because I just frost it in the pan and it’s not very fancy looking. But it’s so good, I will be posting the recipe. I make it all the time here at home.

We were just negotiating over the size of the servings. In order to avoid any hurt feeling, I try not to make my slice any bigger than his. It’s just easier that way. So that’s what I cooked today. …just sharing… – Jenny Jones

If no one was looking, I really think I could eat this whole chicken pot pie myself… in one sitting. I love comfort foods so much and when it’s healthy and this good, then stand back and give me a big fork!

Chicken pot pie is an American classic and homemade is the only way to go. This recipe makes it so easy to have one of the best comfort foods you’ll ever have. Most pot pies are made with butter and cream in the filling plus butter or shortening in the crust and don’t even get me started on puff pastry – just look at the ingredients!

My recipe has no cream and no butter anywhere. The filling is rich and creamy and the crust is light and flaky (it’s made with olive oil). The whole thing takes an hour to make, start-to-finish, and that includes prep. Well… except you have to let it sit for 15 minutes before serving – just enough time to make a salad.

The prep is pretty easy. Besides the lean chicken breasts, you’ll need to chop carrots, celery, and onion. The peas are frozen and thawed and I use store-bought chicken stock. I hope this easy recipe becomes a family favorite for anyone looking for a healthy, easy meal made from scratch. Make it once and I know you’ll make it again. Click here for the recipe. – Jenny Jones