Chicken Pot Pie

I am not sure how it is already December. This year has been a blur and also seemingly the longest year of my life. Oh 2020. We have been trucking along with homeschool and next week will have us finishing up our Saxon Math lessons for this semester.

Lately I have found myself craving simple comfort food. And this Chicken Pot Pie recipe from my friend Kindal has been a weekly staple for the past two months. It is super easy to make, the ingredients are usually items I have on hand, and it just tastes so good every single time I make it. This has also become a go to meal for my daughter.

There are several highlights that have really made my 2020 better and brighter and one of them is Fit Women’s Weekly Live. Kindal and her husband Dan have been a huge part of my year with their live streaming home workouts. I am in better shape and it has been a huge stress reducer for me.

These last 8 weeks I have been taking part in a nutrition challenge called Plan Smart Eat Real with Fit Women’s Weekly. Kindal has been sending out meal plans each week and they have been so helpful. We haven’t eaten out as a family since March and I was constantly making the same meals over and over again. It has been so nice to have new recipes each week to try.

I never ate Chicken Pot Pie growing up so this was entirely new to me but I absolutely love it. If you are looking for a warm meal this winter be sure to give this recipe a try. It also reheats really well for leftovers.

For crust:

• 3/4 Cup Whole Wheat Flour
• 1/2 Cup Greek Yogurt
• 1/4 Cup Cream Cheese
• 2 Tsp Baking Powder
• 1/4 Tsp Salt

Pie Filling:

• 1 Tbsp olive oil
• 2 Chicken Breasts Shredded
• 4 Cups of veggies, chopped
• 2 Garlic Cloves, Chopped
• 1/2 Onion Chopped
• 1/2 Cup Low Sodium Chicken Broth
• 1/4 Cup Hummus
• 1 Tbsp Flour

Directions:

1. Preheat oven to 350-degrees.
2. Create the crust by first stirring everything together. Then lightly flour your hands (to keep from sticking) and knead the dough for 10-15 times into a ball. Split in half and roll into 2 balls. Use a rolling pin to roll out to around .5cm thickness and for it to fit your pie pan. Place one into the pie pan, use a fork to make holes and bake for 5-8 minutes. Until lightly golden.
3. In a skillet, heat oil. Add garlic and onions and sauté until fragrant and translucent. Add all the veggies, broth, and hummus into the pot and stir. Allow to cook until vegetables are heated through. Add chicken, stir together and allow the mix to heat up and evaporate some of the liquid. Around 5 minutes. Sprinkle in flour and mix well. Allow the mix to simmer and thicken for around 3-5 minutes.
4. Pour filling into the pie dish and place the other crust on top. Use a knife to make a few slits and slide into the oven. Cook 15-20 minutes or until pie is lightly browned.

I know this year has been tough for everyone for many reasons. If you are needing a group of supportive ladies to connect with while you get stronger and healthier I highly recommend Fit Women’s Weekly Live.

Starting in January there is a new fitness/nutrition challenge that includes an 8 week meal plan. If you sign up now you will get the rest of this month FREE so you can check out the group and start exercising before January. Or you can sign up for the monthly membership without participating in the challenge.

We decorated gingerbread houses this week and the kids have a pretend bake shop set up in the little boys bedroom. They have been selling gingerbread cookies all week and having the best time. This weekend we don’t have any plans, much like every weekend this entire year, but I am sure we will watch a Christmas movie or two and possibly take a drive to look at lights.

Happy December everyone! Thanks for stopping by the blog today :).