I feel like I have to sneak one more winter-y recipe in here, even though it’s TOTALLY SPRING!
(Though you wouldn’t know it from our gray, rainy day today…)
Oh man, I’m so glad it’s spring. Bring on farmers market fruit and veggies, grilling out, and foods that make me feel skinny. But first—hearty, cheesy, decadent (but not TOO decadent) girls’ night food.
We had a girls’ night at my place a couple months ago, and wanted something super easy, that I didn’t have to put a ton of time and effort into while we were all drinking wine and chatting. This recipe came together very fast, and the only complicated piece was cutting up the butternut squash, but you could easily just buy it pre-cubed. I even had a pretty helper—that girl’s got her priorities, has both a glass and bottle nearby!READ THE POST
Last weekend I had a plan. I knew that I only had two days of work to get through before break, including two work lunches and a dinner with friends, so I didn’t need to cook enough on Sunday for leftovers. I also wanted to be healthy, so I had some brussels sprouts sitting around and I planned to pick up a salmon filet for dinner, call it a day.
Then this pot pie totally derailed my Sunday dinner plans.
See, last Sunday (and several days thereafter) was just relentlessly gray. Gray, misty, chilly. One of those days where the only then you want to do is curl up in your jammie jams on the couch and read a book, then watch TCM for hours. The kind of day where you get the idea of chicken pot pie stuck in your head and you’re unable to dislodge it despite your best efforts and lazier tendences.
The thing is, I’d never made pot pie before. And honestly, I like pot pie just fine (anything with “pie” in the name, really), my mom’s is good, but pot pie isn’t a thing I’ve ever really craved. Pasta-as-comfort-food is more my style. So I didn’t have a triend-and-true recipe that I was willing to undertake, since I definitely didn’t want to deal with pie crust. In my mind, I was picturing making the filling in a slow cooker, and then topping with a drop biscuit crust—seemed easy enough. Unfortunately I couldn’t find a crockpot chicken pot pie filling recipe I liked (that didn’t include cream of chicken soup) or even a biscuit-topped pot pie for cooking times and so forth, so I decided to make it up as I went, pulling bits and pieces from some recipes and just using my brain for the other parts.
This chicken pot pie is probably the best I’ve ever had. Okay, not probably, DEFINITELY. It’s warm and hearty and comforting and feels decadent, but is secretly really healthy and easy and basically perfect. It’s great as leftovers. The biscuit crust is amazing. I could just eat the filling as a stew (which is saying something because I’m not keen on stew). What I’m saying is that you need to make this pot pie now.READ THE POST