I am still feeling under the weather. Every muscle in my body is aching, regardless of the fact I passed out at 8:00 last night. A mother has still got to go about her daily responsibilities, though, and I do- just modified.

The house is a mess, but what else is new? Cooking seems like it will take the same amount of energy as running the Boston marathon right now. That’s why it is helpful to have an easy recipe on hand, or better yet, one waiting in the freezer.

It is fall, I’m sick and I want comfort food. In my mind, that equals Chicken Pot Pie:

• 1 lb of boneless skinless chicken, cubed

• 1/4 cup of italian (or any oil based) dressing

• 1/2 chicken or veggie broth

• 4 oz of cream cheese

• 2 cups of frozen mixed veggies

• 1 pie crust

• optional -1 diced apple

• 2 T of flour

Cook chicken in dressing for about 5 minutes. Add cream cheese and mix until melted. Then stir in flour, broth, mixed veggies and if using, apple and let simmer for another 5 minutes. Pour mixture into a pie plate and top with crust. Flute edges and cut a few small slits into center to allow steam to escape. Bake for 30 minutes or until crust is golden.

Enjoy!

This recipe has been submitted to CHBM’s recipe rally casserole edition

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