Comfort Food At Its Best

I don't care who you are, or what you love to eat, we all have those "go-to" recipes that bring satisfaction to our stomachs and comfort to our souls. The dishes, that after eating them, you just feel better, no matter what is going on in your life. Most recently, this was my experience on a chilly cloudy Friday that could have been a better day in so many ways. It was one of those days when by noon you are hoping for bed time just so the day can be over. The kind that drag you down, ruin your mood, and make you wish for the next morning. It was just a bad day, what can I say?! Ironically enough though, I had planned on trying a new recipe for Chicken Pot Pie inspired by one I saw at Pillsbury. How much more of a comfort food can you get? I have been making a quick version of it for years, using biscuits instead of a crust; but it truly is more of a casserole than a pie, so it was time to attempt one w/ actual crusts! This turned out perfectly, and the dish was empty by the end of supper. (A true indication of a successful recipe). Plus, I was not only full, but smiling for the first time all day, my spirit lifted and my soul renewed!

Chicken Pot Pie

2 pre-made refrigerated pie crusts, brought to room temperature

1 package chicken tenders (see below for my method)

2 c. frozen mixed veggies, thawed 

1 12 oz jar chicken gravy

Salt and Pepper

Olive Oil

To prepare the chicken, preheat oven to 400. Line a baking sheet w/ foil. Drizzle chicken tenders w/ olive oil, salt and pepper. Roast in oven for 30 minutes. Remove and cool for about 10 minutes. Dice into small pieces and measure out 2 cups. Allow remaining to finish cooling and freeze for future use.

In a large skillet, mix 2 cups chicken, veggies and gravy. Season w/ salt and pepper. Bring to a boil. While cooking, lay one pie crust in the bottom of a pie plate. Pour chicken mixture in and top w/ other crust. Pinch edges to close, trimming if necessary. Cut slits in top to vent. Bake on a cookie sheet,  in a preheated 400 degree oven for 30 minutes. If edges begin to brown too much, cover w/ foil for rest of cooking time.

*NOTE* I made this in the afternoon and set it on the counter top until supper. Mine took about 10 extra minutes too cook. 

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