Fall Makes Me Want to Cook Chicken Pot Pie

Posted by Leigh Powell Hines on November 13, 2013 

Leigh shares her chicken pot pie recipe with us this week.

L. HINES

I think one of the reasons that I love fall so much, in addition to the ability to live in jeans and boots, is that I love fall food.

It’s heavy, comfort food.  Not great for the waist line, but good on the taste palate.

I grew up eating Swanson’s chicken pot pie.  Yeah, I know that’s not exactly homemade.  But during the ’70s, I did have to wait one hour for it cook. I loved turning that little pie over and digging my fork into its flaky goodness.

I haven’t had a Swanson’s chicken pot pie in years. In fact, I rarely ate a chicken pot pie once my Dad told me that the KFC chicken pot pie he was serving at the time had over 700 calories per serving. He owned a KFC, and, during this decade, Colonel Sanders was branching out on his menu.

Say what? Yeah, I think I gave up chicken pot pie right then on the spot.  By this time, I was out of college and actually thought about calories.

But several years ago, a delicious chicken pot pie recipe made its way into my home from a local church.

I couldn’t resist as I flipped through the pages. It was called “Easy Chicken Pot Pie.”

I made the dish, and it immediately brought back the childhood memories of eating chicken pot pie.  Will loved it then, and he celebrates every time I put it on the menu now. He even suggested that I add broccoli to it, which I do now for him.

I don’t know the calorie count per serving. Not sure that I truly want to know. If you eat a small serving, according to My Fitness Pal, it’s about 350 calories. But I never eat a small serving.

I have apparently passed the chicken pot pie-loving genes on to my son. I have to make two pot pies now so we can have some leftovers.

It is homemade, but incredibly simple, and processed with a cream of chicken soup in it.  But that’s OK now and then. I have tried to make it a little healthier by using frozen vegetables instead of a can of Veg-all, but folks, it just did not taste the same.

Don’t ruin my pie by trying to do the same.  I’ve also bought healthier, organic cream of mushroom soups from “Whole Paycheck” to try to make it less processed, but my advice is not to do that either. Will hated it.  It was a waste of groceries from Whole Foods. 

Be Southern. Be country, and be a little processed for one night this fall. You’ll thank me.  And people will think you’ve slaved away for hours making this little gem.

 

Easy Chicken Pot Pie for the Busy Mom

1 box Pillsbury Pie Crust

2 chicken breasts

1 can Veg-All 

1 can Cream of Chicken Soup

3/4 cup sour cream

1/2 cup of broccoli florets, frozen

Cook chicken and cut into bite-sized pieces. Place botton crust into pie dish.  In a separate bowl, mix chicken, Veg-All, broccoli,  Cream of Chicken Soup, and sour cream together. Pour into pie crust.  Put on top pie crust. Bake at 350 degrees for about 45 minutes or until crust is golden brown. Serves 4. 

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