This healthy update on the comfort food classic can be thrown together in 20 minutes flat – but you’d never know by the rich flavors and creamy sauce.
Chicken Pot Pie.
My family has been in heaven eating these mini-casseroles of tender shredded chicken and vegetables in a thick creamy fresh sage sauce topped with a savory combo of buttery mashed potatoes and sweet potatoes==>ultimate Chicken Pot Pie comfort food in my book.
But, wait? That’s not really Pot Pie, you say? That’s Shepherd’s Pie.
You’re right, of course.
But these days, how much do proper recipe titles matter? I mean, we food bloggers tend to call a recipe whatever we think sounds delicious. Really, how ‘proper’ is “Frozen Hot Chocolate”? But it sure does sound delicious.
Unfortunately, for me, Shepherd’s Pie conjures up childhood memories of a brown gravy casserole with instant potatoes that our neighbor used to serve us.
I also thought the ‘rule’ for Shepherd’s Pie was it had to contain meat. Apperently, I’m not the first one to buck the Betty Crocker cookbook and call a creamy poultry mixture topped with mashed potatoes Shepherd’s Pie.
Buffalo Chicken Shepherd’s Pie via Cupcakes and Kale Chips
Tuscan Chicken Shepherd’s Pie via Community Table
Whatever you call it, my kids loved this Chicken and Sage Shepherd’s Pie/Pot Pie. And I couldn’t believe it came together in 20 minutes thanks to using:
- Canned chicken. See my recent post on why canned chicken is a protein-packed dinner saver that can be made lower in sodium with this easy trick.
- Greek yogurt. To thicken the sauce and make it creamy – instead of stirring and stirring a bechemal sauce.
- Frozen or canned veggies. I didn’t even cook them. I just let the heat of the sauce warm them.
- Leftover mashed potatoes & sweet potatoes. But if you don’t have any, cube potatoes and cook quickly in the microwave in about 1/2 cup water.
- Fresh sage. Leftover from Thanksgiving, of course.
So, maybe you’ll call it what my kids did: “Wow Mom, this stuff is really good!”
I hope you get a chance to make it …and name it soon!Print
So, what do you think? Do you enjoy the liberty of calling a recipe whatever you like – or should it be ‘properly’ named?