PotPie

Comfort Food = CHICKEN POTPIE

It’s getting late and I am just getting home from my daughters away LAX game. I am beginning to realize that making the decision not to carry my chair and sit on a blanket instead for two entire games (JV and Varsity) was not such a great idea! The ground? Why did I sit on the ground?….What in the world was I thinking??? Three hours? Why didn’t I just lug my chair over the hill to the field? It is comfy, has a place for my seltzer, and is high above the ants (that seemed to be migrating across my blanket). Oh yes, I remember….it’s all coming back to me….when I arrived and stepped out of my car…ahhhhh…the fresh air hit me! The smell of freshly cut lawn, the warm sun, the beautiful hill overlooking the playing field…..Spring had finally sprung! 20 minutes into the game, my back was killing me, my seltzer had tipped over, and every 5 minutes I was flicking the ants away. By the end of the second game the sun had almost set, the wind had picked up, and I was cold my back was aching and I was starving!! I wanted comfort food!!

This is a recipe that can change every time you make it. Leftovers are great as well as a bag of frozen mixed veggies.

What I used:

1 tablespoon of cooking oil

1 cup diced chicken

1 small onion diced

1 cup chicken broth

3 large potatoes diced (I prefer Yukon Gold’s buttery taste)

1 large carrot diced

1 cream of celery condensed soup (10.5 oz)

1 cup of corn

Salt & Pepper

1 cup Baking Mix or Bisquick

2 eggs

1 cup buttermilk or milk

Paprika

Preheat oven to 400

Sauté chicken and onions in oil in a large frying pan over low heat, stirring occasionally. Cook until chicken has lost its pink tone; do not brown or discolor. Continue to cook until onion becomes transparent. Add chicken broth and bring to boil, add potato and carrots; continue to simmer until potato has lost its crunch approx. 10 minutes. Add soup and corn, mix well; simmer 5 more minutes.

The mixture should be slightly soupy.

Now lightly grease your cooking dish with a paper towel and cooking oil or any type of spray oil. I usually use a casserole dish, but had decided to give “portion control” a try and use cupcake pans and also tried soufflé dishes (which worked the best for individual servings).

Now fill your cooking dish 2/3 to the top with mixture.

In separate bowl mix baking mix, eggs, and buttermilk until blended. Poor batter on top of chicken mixture. Sprinkle Paprika on top of batter and stir slightly. Bake in oven for 35 minutes or until golden brown.

Remove from oven and let stand for 10 minutes. Serve and enjoy!