We’re enjoying a high temp of 12 degrees in the Heartland today. I don’t know about you, but when the mercury drops, my appetite rages! Specifically, I crave warm, creamy comfort food.
I altered a recipe (as I always do!) for chicken pot pie, leaving out the pie part. I just served Crescent Rolls on the side for the boys and stuck to a bowl of the good stuff for myself. The end result was soooooo good!
You could use this base recipe to make chicken pot pie, creamy chicken noodle soup (just add more broth and some Reams frozen noodles), or chicken and biscuit casserole. Enjoy!
Creamy Chicken Pot of Love
4 T. butter
1 c. chopped yellow onion
1 c. chopped carrot
1.5 c. sliced mushrooms
1 pint heavy cream
2 T. flour
2 c. chicken broth (I used 2 c. boiling water with 2 t. chicken bouillon)
1 can Campbell’s cream of chicken soup (I know, I know… I usually don’t do condensed soups, but it really fit the bill here! I guess you could do without it, but I had it in my cupboard.)
2-3 c. chopped cooked chicken (I had grilled chicken breasts that I cut up. You could also use shredded chicken or cut up a rotisserie bird)
1/2 c. frozen peas
1/2 t. ground thyme
Salt and pepper to taste
Melt the butter in a deep pot. Add the onions and carrot and cook for 5-10 minutes until they start to get soft. Add the mushrooms and cook 5 minutes longer. Add the cream. Dissolve the flour into the COLD chicken broth before adding to the pot. If you use bouillon like I did, dissolve the flour in a few tablespoons of cool water instead. Add the remaining ingredients and let simmer until heated through.