With the impending giganta-blizzard coming tomorrow, my first thought goes right to food. I’ve always been a huge fan of comfort food, and especially now, with the prospect of my son’s daycare being closed tomorrow due to snow, I have been brainstorming ideas of what to make while we ride out the storm. I immediately think of my crock pot and simmering chunks of stew meat, diced tomatoes, carrots, and celery. Beef stew has always been my go to winter storm comfort food, but today my thoughts are on something a little different… chicken pot pie!
Perhaps one of the best things about chicken pot pie is that everyone- kids and adults alike- will eat their veggies after they’ve been baking away in a hot tub of chicken broth, dried thyme, sautéed onions and creamy milk. And what better way to heat up your kitchen and fill your home with delicious smells all afternoon!? So with that, I present you with a lower-fat version of the all-time kitchen classic, Chicken Pot Pie.
Old Fashioned Chicken Pot Pie, courtesy of Weight Watchers
1 small onion, chopped
2 cups fresh sliced mushrooms
1/4 tsp. paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 cups frozen mixed vegetables
1 cup canned chicken broth
3 cups chopped cooked boneless skinless chicken breast
2 Tbs flour
1/2 cup fat free evaporated milk
4 reduced fat crescent roll dough pieces, unrolled
Preheat oven to 375. Coat a 10 inch round shallow baking dish with cooking spray. Coat a large pot with cooking spray. Add butter and melt. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth, and chicken. Cover and simmer 15 minutes. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2-3 minutes. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border. There will be a hole in the middle. Bake until rolls are golden brown, and filling is bubbly, about 15 minutes. cut into 6 pieces and serve.
Another favorite treat of mine is Monkey Bread! Every kid loves pulling apart monkey bread and it’s the perfect splurge treat just ripe for a snow day. And how perfect is it to come in from playing in the snow to be welcomed by the smell of hot cinnamon and sugar?! Monkey Bread is easy and quick, and takes little ingredients.
Monkey Bread, courtesy of Pillsbury
3/4 cup granulated sugar
2 tsp. ground cinnamon
4 cans Pillsbury refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Grease a Bundt pan. Mix granulated sugar and cinnamon in a 1 gallon ziploc bag. Separate dough into 10 biscuits, cut each into quarters. Shake quarters in bag to coat. Place in prepared bundt pan. Mix melted butter and brown sugar, pour over biscuit pieces. Bake at 350 for 40-45 minutes or until golden brown. Turn upside down, pull apart and eat!