Healthier Chicken Pot Pie

Chicken Pot Pie Rescued!

Ever since I was little I have been a huge fan of chicken pot pie, it doesn't end with chicken pot pie soup. My mom used to serve up the frozen banquet kind to us often and then later in high school my Dad figured started making one from scratch that became an instant family favorite. But one sad day I realized that chicken pot pie, both the home made ones and the banquet ones with the fake cubes of chicken "meat" fall into the naughtier side of the comfort food genre. Thus began my search for the healthier chicken pot pie. I feel like that search ended last week with the discovery and birth of this recipe. This recipe has me completely fooled that it is any healthier at all and the only thing clearly missing here is the bottom crust, and I can do without for the calories it saves. So many calories are to be found in the crust. Random Tip: Not eating your pie crust (which is usually pretty dry anyway) can save you around 100 calories because it's the same crust as on the rest of the pie, just folded and crimped over several times.

I followed this recipe pretty true to form and actually made two of them the night I made it so I could take one uncooked to a family who just had a new baby. My big secret is that I cooked the chicken throughout the day in an herb seasoning blend with chicken broth in the crockpot. So when I was ready to assemble it I had delicious seasoned shredded chicken all ready to go. I was even able to cut back on the chicken and did 16 oz of veggies and only about 3 cups of chicken with no complaints from Kel.

So if you love a chicken pot pie but also love the jeans you are currently wearing or don't and are trying to get into an old pair here is the recipe for you.

As for eating just one cup of it? I probably ate a serving and a half each time with a nice spinach salad to round it out.

Ready? Go!

prep time:15 min

start to finish:1 hr 5 min

makes:8 servings (about 1 cup each)

1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3	tablespoons all-purpose flour
1/2	teaspoon salt
1/4	teaspoon poultry seasoning
1/4	teaspoon pepper
1 1/4	cups fat-free (skim) milk
1/2	cup finely chopped onion
1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4	cup fat-free sour cream
4	boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1	box Pillsbury® refrigerated pie crusts, softened as directed on box

1.	Cook and drain vegetables as directed on bag.
2.	Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3.	Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4.	Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol40mg; Sodium 500mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 8%; Iron 6%

Scones brought me back to baking.

So I opened a coffee shop. By which I mean I bought an espresso maker and I borrowed some frappe blenders. So to honor the new cafe I learned to make scones. Scone-ing isn't terribly difficult and it's the most easily versatile baked good I have ever had the pleasure of crafting.

I still don't consider myself a baker and I dare not venture into cookie land or cake ville. But, I am comfortable in muffin and scone town for the time being. That being said here is the recipe that I have been using as well as the accompanying "devonshire cream" recipe that lends itself so yummily as a spread for these tasty triangles.

Both can be played with to suit the flavor combination that you are craving. So far I have made blueberry lemon, strawberry, and cherry chocolate chip.

Happy Sconery

Simple Starter Scone Recipe

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen (YES FROZEN REALLY MATTERS)
• 1/2 cup raisins (or dried currants)
• 1/2 cup sour cream
• 1 large egg

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. (I use a food processor for this part, using the grating attachment to grate the butter into the dry flour mix)
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Devonshire or Faux clotted cream recipe

I use a food processor to make this but I don't have a mixmaster. Yet. Santa still has yet to come this year and I think he wants to buy me one ;-)

• 1 (3 ounce) package cream cheese
• 1 tablespoon white sugar
• 1 pinch salt
• 1 cup heavy cream

Directions

1. In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Last night I made this and added a bit of cocoa powder and stirred in some mini choc chips to accompany the cherry chocolate chip scones I made. Good call if I do say so myself.

Soups 13 & 14 - One's Classic and One's Quick n Easy

Well I am still souping it up in soup land. Soup 13 was a delicious beef barley soup which I wish I could make again because we enjoyed it that much. Soup14 is still warm in my tummy and that was a healthified version of classic chicken stew with chive dumplings. It was an easy soup, and I do love me a quick and dirty, yes tasty soup. Okay enough innuendo. (in your endo) okay, now I am done.

Soup 13- Beef Barley Soup

6 boullion cubes 3 quarts water 1/2 lb stew meat, beef, cut into 1 inch cubes or smaller. 1 large onion, chopped 1/2 teaspoon thyme 1/2 teaspon black pepper salt to taste 1 teaspoon paprika 1 bay leaf 1/2 cup barley 2 cups canned tomatoes, chopped (with juice) 1 cup sliced carrot 1/2 cup chopped celery 1/2 cup frozen peas 1/2 cup green beans 2 potatoes, diced, peeled if you want to 1/4 cup chopped parsley

Directions

1) Put water, bullion cubes, stew meat, onion, thyme, pepper, salt, paprika, bay leaf, and parsley in the pot. Simmer for about an hour and a half, more if you want to

2) add all remaining vegetables and simmer for about 30 minutes longer.

This soup was really tasty, but the name was somewhat misleading. There was beef and barley to be sure, but this recipe calls for more potato than the two title ingredients. I may double the beef and barley next time I whip up a batch, and add a bit more broth to compensate. But don't get me wrong this soup was tasty, and I would make it again.

Soup 14 - healthified chicken stew with chive dumplings

1/4	cup all-purpose flour
1/2	teaspoon dried sage leaves
1/2	teaspoon dried thyme leaves
1/4	teaspoon pepper
1 3/4	cups chicken broth
1 1/2	cups frozen mixed vegetables
1	cup cut-up cooked chicken breast
1	cup Bisquick Heart Smart® mix
2	tablespoons chopped green onions (2 medium)
1/8	teaspoon onion powder
1/3	cup fat-free (skim) milk

1.	In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
2.	In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
3.	Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
High Altitude (3500-6500 ft): No change.

Nutritional Information 1 Serving: Calories 310 (Calories from Fat 40); Total Fat 4 1/2g This recipe was quick and easy and turned out so great. The picture is of my carrying it into the living room to curl up on the couch and eat it with a little glass of milk which watching reruns of friends. It's classic comfort food that is tasty and good for you. I only have one complaint with this recipe. Salt! It is in sad need of salt, Kel and I shared a salt shaker as we ate it so when I make it again, and I will, I will add some salt in as I go. Other than that the flavors were fantastic.

The only real problem I am coming up with is that I want to re-make a lot of these recipes but I can't because I have to make more different types of soup. Now remember the official goal is to make 20 different kinds of soup, but my secret goal is to hit thirty before the first day of spring, which is 1 month and 11 days away. The other big big kicker is that starting next week we are not eating meat. So the remainder of my soups will have to be vegetarian including the broth. So that will be interesting to be sure. I am also going to try to blog about eliminating meat from our diet. In case anyone is interested.

Now for a non-soup recipe because people have asked me for it.

Loaded Potato Salad
(Serves 8+, takes aboout 2 hours because the potatoes need to cool after cooking)
The measurements are a good guess because I just make it by sight and add to it if needed.

3 lbs red skin potatoes
1 cup shredded cheddar cheese (or any yellow cheese blend you like)
2 hard boiled eggs (Diced and cooled)
4 strips of bacon, cooked crisp and crumbled (or Real quality bacon bits work fine too if you're not in the frying mood)
1/4 cup of chives (washed and chopped)
1/2 - 3/4 cup of mayonnaise (light or non fat is fine and use as much or as little as you like)
Salt & Pepper
1 Tbsp Mustard

Wash and dice your potatoes. I don't peel mine, the skin is tasty and the red color really makes it look snazzier. Boil them, and watch them closely. If they go too long they fall apart as you toss the ingredients together. Allow the potatoes to cool for a while in the fridge. You can do your eggs and your bacon as they cool. Add all ingredients in a big bowl and toss and fold together gently with a spoon or large rubber spatula. It's a good idea to let the seasonings marry together and let the potato salad chill in the fridge before serving. I also throw some a bit of cheese, bacon, and chives on the top to make it look extra enticing as if to say: Hey I am no crappy store bought potato salad, I'm yummy, look at the bacon!