Zesty Chicken Pot Pie

This chicken pot pie recipe is one of those go-to recipes any time I am in the mood for some comfort food.  Almost every time I make this for someone, they want the recipe so I figure I will share it with everyone now.  

My sister-in-law first introduced me to this pot pie several years ago.  Ever since then, this is the only chicken pot pie I make.  I warn you, once you eat this one you will never want another kind of chicken pot pie again!

I usually get an already-cooked rotisserie chicken from my local grocery store.  The chicken has enough meat on it to make two pies (three if it is really large).  I make one to cook for supper that night and another one to freeze for later.  

You can change this recipe in order to accommodate different tastes and diets.  You could substitute turkey for the chicken.  There are also several options for the crust in order for it to be gluten-free.  Pillsbury has gluten-free dough you can find here that seems to get good reviews.  Other gluten-free pie crust suggestions can be found here.

This pie is really easy to assemble and tastes absolutely delicious.  Just don't blame me if you can never again eat grandma's chicken pot pie after this!

{Ready to mix--looks so pretty!}

Zesty Chicken Pot Pie

Ingredients

1-1/2 pkg. (8 oz. each) cream cheese (12 oz.), cubed

1/2 cup chicken broth

3 cups chopped chicken

2 pkg. (10 oz. each) frozen mixed vegetables (carrots, corn, green beans,peas), thawed

1 env. (0.7 oz) Good Seasons Italian Dressing Mix

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz pkg)

Directions

Heat oven to 425°F. Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk.  Stir in chicken, vegetables, and dressing mix.

Spoon into 9-inch pie plate.  Cover with pie crust; seal and flute edge.  Cut several slits in crust to allow steam to escape.  Place pie plate on baking sheet.

Bake 20 to 25 minutes or until golden brown.

Make Ahead Directions

Prepare as directed except for baking.  Wrap securely; freeze.  When ready to bake, unwrap.  Place strips of foil around edge to prevent over-browning.  Bake frozen pie in 425°F oven for 1 hour 10 minutes or until heated through.

Recipe Credit: Kraft Recipes

Flourless Peanut Butter Banana Muffins

Recently, I was out having coffee with a friend when she told me about some delicious muffins she had made.  She said the texture and taste was like a regular muffin, but these had no flour.  No flour! I had to make them myself just to see.  She was right!  They are super moist, protein-packed, and definitely yummy.  You could even add some chia seeds for a little more protein.

These are also great to make ahead and just pull out as needed for a delicious, fairly healthy breakfast.  You can customize them to fit your tastes.  Either top with or mix in some of your favorite toppings.  I added chocolate chips as a mix-in, but you could do whatever you wanted.  Some possible mix-ins would be nuts, coconut, blueberries, dried cranberries, whatever suits your taste buds.  Enjoy!

Flourless Peanut Butter Banana Muffins

Ingredients

1 cup creamy peanut butter

2 medium ripe bananas

2 eggs

1 tsp vanilla

2 tbsp honey (or syrup), more or less to taste

1/2 tsp baking soda

1 tsp apple cider vinegar

optional toppings (chocolate chips / coconut / etc)

Directions

Preheat oven to 400°.  Line cupcake pan with liners or coat with cooking spray.  Blend all ingredients (except toppings) in a food processor.  Stir in mix-ins, unless using as a topping, and pour mixture into muffin cups.  If using toppings, pour mixture from processor into muffin cups and add toppings.  Bake 15 minutes.  Cool in pan for 5 minutes before removing to a wire rack.  Serve warm.