The Fall has brought on cravings of all those yummy comfort foods. The first thing that came to mind was chicken pot pie. There were a couple of problems, though: 1) It's cold out and I don't want to pack on the pounds with a lot of carbs and 2) I'm allergic to peas and carrots which are classic potpie ingredients.
After a little bit of searching, I found a great pot pie casserole recipe and decided to do a little tweaking to suit my needs and to cut down on the prep time (and cleanup) a little bit. The original recipe can be found at TasteofHome.com.
And here is my version:
1 tbsp butter/margarine
1 1/2 cups canned mushrooms, drained
1 pkg frozen pearl onions (prepared per pkg instructions)
1 pkg frozen broccoli (prepared per pkg instructions)
1/3 cup all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
4 cups cooked chicken (cubed)
1/2 teaspoon salt
1 pkg Pillsbury Crescent Seamless Dough Sheet
1. Preheat oven to 375 degrees. In a large saucepan, heat butter over medium heat. Add mushrooms and onions and stir until tender.
2. Stir in flour followed gradually by broth and milk. Continue to stir and bring to a boil. Cook while stirring for 2 minutes until liquid is thickened. Stir in chicken, broccoli, and salt. Pour into a greased baking dish (2 1/2 quart) or foil lasagna pan. Unroll dough sheet over the top of the filling.
3. Bake, uncovered about 15 minutes or until dough has baked to a golden brown.
I think you'll also be pleasantly surprised at how well this particular dish tastes, yes, but also how well it reheats. Leftovers are pretty delicious, too. Win!
What comfort food do you like to make in the Fall and Winter months?