Sunday, September 20, 2015

Goodbye summer...Hello comfort food!

In Vancouver we're known for the amount of rain we usually get. But this summer was different, it was one long heatwave. I tried so hard to not complain about how hot it was...I wasn't too successful. I'm about as west coast as they come, I complain in the heat and the second winter arrives, I'm complaining about the cold.
The heat made for some cranky kids (and this mom), but we survived. 
Overall it was a great summer with lots of trips to the beach and the park, playing with friends and birthday parties.

September is my favorite month! It always feels like a new year, a fresh start! Plus Dave and I both celebrate our birthdays in September.
There's so much I love about the fall - sweaters, boots, scarves, the leaves changing color and it's the kick off to comfort food season!

When the cooler days finally came, my weekly meal plans changed from BBQ hamburgers and salmon to shepherds pie, meatloaf and what this post is all about, individual creamy chicken pot pies.

I'd never made a chicken pot pie before, but when I saw this recipe, I knew I had to try it. They just looked so good!
Something that appealed to me was the fact that there wasn't a super thick crust. In fact, there's no crust on the bottom and the top is actually made from refrigerated crescent roll dough.
These pies are packed full of chicken, carrots, celery and peas. The creaminess comes from cream cheese, which I was a little unsure about at the time, but it was delicious!

These were a hit with everyone and they will definitely be part of our fall and winter meal plans.

*All cutting and serving boards featured on 
Mommy, Can I Lick the Spoon? are made by 
local woodworker Joseph Réal Design

Individual Creamy Chicken Potpies:
(Recipe from Weight Watchers)


5 tsp unsalted butter, divided
1 1/2 lbs uncooked boneless skinless chicken breast, cut into bite-size chunks
4 ribs uncooked celery, thinly sliced (about 2 ½ cups)
4 large uncooked carrots, diced (about 2 cups)
1 large uncooked onion, chopped (about 1 ¼ cups)
1/4 cup all-purpose flour
3 1/2 cups reduced-sodium chicken broth
1 cup frozen baby peas
2 oz low fat cream cheese
1 Tbsp fresh thyme, chopped (or to taste)
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
8 oz reduced fat crescent roll dough


Preheat oven to 400ºF.

Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside.

Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.

Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally.

Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through.

Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each).

Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle).

Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes. Yields 1 pot pie per serving.

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