Hello Giggles, Glitz, & Glam readers!
My name is Amanda, and I blog over
here. I'm so thankful that Jana is allowing me to come and spend some time with you today!!! I'm hoping Jana is enjoying her break and her time to getting adjusted!
That's me and my wonderful hubby, Aaron.
My husband and I are expecting our little one in mid-January! I can't wait!
I don't know about you but whenever it starts to get cold out, I start to desire comfort foods. Soups (oh if only my grandma lived closer, I'd have her chicken noodle every day), Stews, and Chicken Pot Pie.
Last year,
my husband I decided we should have chicken pot pie for dinner during the fall when it was just getting that
chill in the air. I thought it was a great idea, so I decided to make one (or two). They were so tasty that they have become a staple in our
house home, (we have an apartment). And they're not terribly difficult to make, just slightly time consuming. (But I'm a slow cook, you can ask hubby about that. It usually takes me twice as long to make something as it does him.)
So without further ado:
Chicken Pot Pie- First I start by making a pie crust or 2. If you need a good recipe go here. (or you can always buy a double pie crust.)
- Preheat your oven to 425 degrees Fahrenheit. And if your oven looks like mine, get out your lighter, turn on the gas, and light it up, yup, it's that old.

- In a sauce pan, combine 1 lb chicken (cubed) and a bag of mixed frozen veggies.
Source- Add water to cover and boil 15 minutes.
- Remove from heat, drain and set aside.
- In a sauce pan over medium heat, cook 1/3 c onions in 1/3 c butter until soft (very soft, we don't want them to crunch so yucky!) Sorry for that, continuing.
- Stir in 1/3 c flour, 1/2 tsp salt, 1/4 tsp pepper (unless you've been having gall bladder attacks), and 1/4 c celery seed.
- Slowly stir in 2 c chicken broth and 2/3 c of milk.
- Simmer over medium-low heat until thick.
- Remove from heat and set aside.
- Place chicken mixture in bottom pie crust.
- Pour hot liquid over chicken.
- Cover with top crust and make slits.
- Bake 30-35 minutes.
- Cool 10 minutes before serving.
And that's it! It really sounds more intense than it actually is. A few useful tips:
Make sure you put foil on the bottom rack of your oven in the event that your pie inevitably possibly spills over.
If you make this for your husband, he will tell you you're the best wife ever.
He'll also ask you to make it again, tomorrow =P.
What are some of your favorite comfort foods in these cold winter months? Do you have any go-to recipes that you can share? I would love to have more recipes (especially easy ones with a little one on the way).
Well thank you for allowing me to share this recipe with you today. If you try it out let me know how it goes please!
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