Recipe of the Week!

This weekend, while the weather was pretty nice, the boy and I have definitely gotten into that fall comfort food mode. We had beef stew at his parents Sunday night, yesterday I made a big pot of chile and let it simmer on the stove all day and Saturday we had been talking about chicken pot pie, and I had never made one before, so I decided what the heck and gave it a whirl. I looked up some recipes and couldn't find exactly what I liked, so I made up my own. Most of the recipes I found called for frozen vegetables, I wanted to use fresh. But I am sure frozen is just as good.

Chicken Pot Pie

1 rotisserie chicken
dough for one pie crust
1 head of broccoli
1 cup slivered carrots
1 small package white mushrooms, quartered
1 onion, chopped
3 ribs celery, chopped
2 T. butter
1 can Healthy Request Campbell's cream of chicken soup
1 C. milk
Salt and Pepper to taste


I started with the rotisserie chicken which I picked up at Super Target. I highly recommend doing this as it is a very reasonable way to go and it also saves a ton of time. They usually run about $5. I got the garlic herb one which I also think added a ton of flavor.

Preheat oven to 400 degrees Fahrenheit. Remove all chicken from bone and set aside.

Melt butter over low heat, when just melted add onion and celery and saute until translucent. Mix together soup and milk in a separate bowl. Add broccoli, carrot and mushrooms to celery and onion and saute for approximately 10 minutes. Add soup mixture and chicken, salt and pepper to taste. Pour mixture into oven proof glass pan.

Spread pie crust over mixture, pinch to seal sides. Bake in preheated oven for 50 to 60 minutes, num!