Good Morning Everyone! I’m back at work today. I have meetings galore today and a ton of work to do. I hope I will be able to get everything done. It’s really nasty outside today! It’s warm and muggy and then it keeps downpouring with rain and then stopping. It’s really strange. I hope the rain stops altogether. I think the temperature is supposed to drop as the day progresses. That is annoying. I was enjoying the warm weather from yesterday. It will get warm, eventually!
So yesterday, I stopped at Chipotle to pick up some lunch for myself while I waited for the water company to get to my house. I got a chicken burrito bowl and it was huge! I couldn’t finish the entire thing so I saved some for lunch today!
I also stopped through the drive-through at Starbucks to get an iced coffee since I have a giftcard to use.
So after all the appointments and everything was done, I finally started on dinner! I found a great recipe to try for Healthier Chicken Pot Pie. This recipe contains, no butter and no cream of whatever soup. I really liked that because since I’m lactose intolerant, I was able to enjoy this meal without worrying about taking my lactaid pills. Wahoo! Love it!
Healthy Chicken Pot Pie (taken from AllRecipes.com)
3 bone-in chicken breast halves, skinless (**I used boneless skinless chicken breasts)
1 (14.5 ounce) can chicken broth
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil (** I used cooking spray instead of oil)
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
Preheat oven to 350 degrees F (175 degrees C).
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons
oil cooking spray, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
This dinner was delicious! Mike and I really enjoyed it! I liked that it wasn’t thick and creamy. I liked that it was light and had a ton of vegetables in addition to the chicken. The pie crust was light and flaky. It was perfect. I think next time I would put a layer of pie crust on the bottom as well. Overall, a very delicious and light meal! I can’t wait to have leftovers tonight! Yum!!
The rest of the night, we just relaxed and watched Dancing with the Stars. I don’t even know what happened during the 9pm hour. I kept passing out. Once I tried to go to sleep though, I barely slept the entire night. So I am really exhausted today. I hope I can stay awake.
This morning I had a cereal cocktail with some strawberries and blackberries.
I am still playing catch up on reading blogs. So if you noticed that I haven’t commented in a while, it’s because I haven’t read anything. I’m planning on catching up asap! Well have a good morning! Be back later!
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