Cookbook Review: Simply Suppers
I don’t know about you, but when it snows i want something warm and delicious in my mouth, especially these days as I’m waiting patiently for Max to arrive, uncomfortable as I am. Simply Suppers by Jennifer Chandler has given me quite a few dishes that fit perfectly into that comfort food you crave when it’s cold category. So far i have made her Slow Cooker Beef Stew, Croque Monsieur (which is the closest recipe i’ve found to the scrumptious sandwiches we had in Paris), Bannana Pudding & Chicken Pot Pie. I’ve added this one to my amazon wish list because there are SO many recipes i want to try that i know my time with the library copy is going to be up too soon!
I changed the Pot Pie recipe slightly so i thought it would be OK to share it here with you. We had it last night for dinner and it made enough to make two pies and freeze a bag of filling, enough for one more pie.
Chicken Pot Pie
3 boneless skinless chicken breasts
kosher salt & pepper
1 Bag Frozen Mixed Vegetables (my mix had carrots, lima beans, green beans, & peas)
4 medium/small Yukon Gold Potatos, washed & diced small
1 medium yellow onion, diced
6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups (1 can) chicken broth/stock
1 1/2 cups heavy cream
3/4 teaspoon sage
1/4 teaspoon thyme
2 frozen deep dish pie crusts + 1 package of refrigerated pie crusts for toppers
1. Preheat oven to 375 degrees. Place your chicken on a pan and rub with olive oil and kosher salt. Roast chicken until done, about 30-40 minutes. When done shred with knife & fork to add to the pie.
2. While the chicken is roasting, bring a medium saucepan of water to boil. Add potatoes. Cook until potatoes are crisp-tender, about 10-15 minutes. Add the bag of mixed vegetables and cook for a few minutes more. Drain the vegetables in a colander and set aside.
3. In another large pot, melt 4 tablespoons of the butter over medium heat and add the onions. Cook until they are translucent, about 3-4 minutes. Add the last 2 tablespoons of butter until melted and then add the flour. Stir until combined & golden brown, just a few minutes. Stir in the chicken broth, cream, sage & thyme and a little salt and pepper. Cook stirring often until thickened, about 5-8 minutes.
4. Add the vegetables and shredded chicken to sauce and stir to combine. Fill your two pie crusts with filling. Unroll the refrigerated pie crusts and place over the pie, fold up edges & cut slits in the top. If you have extra filling you can freeze it and use it for another pie in the future.
5. Bake at 375 for 35-40 minutes, or until the crust is golden brown. I like to use my pie shields around the edge of the crust, but you can also just cover the edges with aluminum foil to prevent from burning.
Happy Comfort Food Cooking & Happy Groundhogs Day!
(i heard little Phil didn’t see his shadow so spring should come early! however i don’t really believe it looking out my window at the arctic.)
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