Happy December you guys!
So we’re all planning to live it up this month and do it right, aren’t we??? I mean, it really is the most wonderful time of the year! Haha, I’ve actually been going back and forth all since yesterday between “I can’t believe it’s here, yay!”, “Oh my goodness, it’s already here, yikes!”, and “Ah man, it’s going to be over soon!” Yep, I’m weird like that, totally guilty.
Honestly though, it’s really messing with my head that it’s getting so hot here. Okay, I know, I know, I’ve said this every year now that we’ve lived here in South America, but it’s still as true now as the last few years. Maybe more true, if anything. It’s not that I’m not enjoying it. Don’t get me wrong, I’m loving some warmth, I just wish it was May. The other day I told our Peruvian pet, Diego (Jk, he’s really from Venezuela but it became an inside joke that he’s Peruvian when so many of our friends that he’s been introduced to couldn’t remember his origin country.) that I now understand why he doesn’t know any Christmas songs. Seriously, it’s no fun to sing about sleigh rides and snowmen when you’re breaking out your shorts and flip-flops. Grrrrrr.
Anyway, because of that I’ve been feeling like I cant think of any ideas for cozy Winter dinners or dream up new flavors like I usually can. It’s simply too hot to think of that type of comfort food. In fact, I’m so lost on inspiration that this recipe was way too last-minute for my taste. I actually just finished it yesterday. Even though I sometimes can work better under pressure, I really don’t like getting that close to crunch and feeling unprepared. It’s my own fault though, I’ve been inspired by the weather to break out of my usual routines and so I’ve been ditching stuff left and right. #slacker
Okay, but let’s get to the point here and talk pot pie, or skillet pie if were gonna get technical here. Guys, I try to never say stuff like this lightly because it cheapens it, but um, this one is a major, big time, winner winner chicken dinner! No joke, every single one of my family members that took their first bite raved over this ’cause it’s that good. Chase nearly danced and Liv is already begging me to make it again.
So how did I think of this despite the inspiration blockages that I just described? Well, I dug deep and tried to remember some classics I used to love growing up and I thought of this casserole that our church used to make for feeding a crowd at meetings. You may even be familiar with it, chicken poppy seed casserole? It’s a very basic recipe that involves Campbell’s cream of chicken soup, sour cream, and Ritz crackers crumbled all over the top. Alright, I know my recipes are far from being consistently healthy, but I can’t bring myself to use canned soups when it’s SO much better from scratch. I feel much better sharing this recipe because of that. It’s rich, yes, (hello it’s pot pie) but it’s all made with whole ingredients.
I did try to sneak in some vegetation for good measure though. I added cauliflower to help break up the richness because it hides great in these types of things. Also, I was going to do a typical casserole pan for thin until I decided last minute to bake it in my poor under-used cast iron skillets because, let’s be honest, they always make things look better, agreed??? I love those things!
Welp, I’m pretty sure that covers just about everything I wanted to say about this and now all that’s left if for you to get to making it! Trust me on this one ->->-> ULTIMATE comfort food!
RECIPE COMING SOON