What is the weather like where you are? Sunny and warm? I hope so. Here it has been a lifeless gray, drizzly, hazy and as utterly blah as you can possibly imagine. I’m starting to feel like sunshine is just a figment of my imagination rather than a thing I have actually experienced! News headlines grow more disturbing and depressing every day. One small upside to this is that comfort food really does bring a little bit of comfort, and that is certainly worth something.
I have been eyeing this chicken pot pie in Chrissy Teigen’s cookbook ever since I first flipped through it but oh mama, the original version is a degree of decadent that I reserve for dessert and dessert only. (Well, maybe also for mac and cheese.) One day I decided to bite the bullet and just try it, but when it came time to cook, I couldn’t bring myself to make it as written. Instead I made a ton of modifications but the result was superb!
While this is by no means health food, it is a significantly lighter version without sacrificing any of the flavor. Her version also includes pie crust crackers which are a lovely idea but again, not something I would eat on a typical day. However, they are something to consider if you are in the mood for a bit of a splurge. (Basically, make pie crust, bake until browned, and break into rough pieces for crackers.)
Good news – as with most soups, this keeps well and makes excellent leftovers. I ate it for several days for lunch and was still so sad when it was gone. Guess it’s time to make some more!