Hmmm, apparently Summer didn’t receive the memo that we’ve moved into Fall.

It was over 100* here again today and it’s not supposed to cool down anytime soon as far as the little weather widget on our computer is concerned.

I was SO ready for Fall.

Earlier this week I was inspired to make a chicken pot pie. Couldn’t stop thinking about it…I’ve never made one so I was excited to give it a shot.

I wanted to use fresh veggies and the tail end of a bag of peas at the bottom of my freezer. I just sauteed some sliced baby carrots, diced onion, halved haricot verts {thin green beans}, and some fresh thyme in a little butter, salt and pepper for about 10 minutes. I then added a little chicken stock and cooked that off for another couple minutes and added the frozen peas at the last minute to help them keep their bright green color. I then cheated and used a can of undiluted cream of mushroom soup and added that to the veggies.

In the meantime, I baked off some chicken tenderloins that I had defrosted and drizzled with a little olive oil, salt and pepper. {350 for about 3o minutes}. Chopped them up and added them to the veggie mixture.

For the crust, I purchased 2 pre-made frozen pie crusts from Trader Joe’s and defrosted them at room temperature for about an hour. I used my old trusty dusty 9X9 Corningware and put one crust down on the bottom and fit it to the corners of the dish. I then dumped all the chicken/veggie mixture on top of that and then laid the other crust on top and tried to crimp the edges as pretty as possible {it looked a little more rustic than I wanted it to}. I cut a few slits in the top to let out the steam.

Bake at 425* for about 35 minutes until crust is golden brown and inside is bubbling.

I must say I was a little nervous about how this was going to turn out. But let me just say that it was D-E-L-I-S-H. The crust was super flaky and done to perfection. I cannot wait to make it again. Next time I think I’ll add some fresh mushrooms, use cream of potato soup and a little white wine instead of the chicken stock. Yum!

So, take that Summer.

We’re going to enjoy some comfort food despite your lingering temperatures.

I HIGHLY suggest whipping one of these up. You could certainly use a rotisserie chicken and some frozen veggies to speed up the prep time and enjoy it quicker. Would also be great with leftover turkey from Thanksgiving!

So glad to have a new favorite to add to our Fall menu favorites.

*****

Here’s to a comfy, cozy weekend no matter what type of weather you’re experiencing!