The weather outside has been frightful; cold and rainy with a thunderstorm to beat the band. Poor Fluffy is strapped into her Thunder Shirt which, to be honest, doesn’t fully alleviate her anxiety during storms.

My husband and I don’t need comfort garments, but some comfort food would be just the ticket on a day like this. Nothing, I thought, would hit the spot more than a chicken pot pie.

Now, I don’t know about you, but it seems I’ve been on some sort of unending rotation throughout this isolation period: Cook, clean the kitchen, cook some more, clean again, and so on…

I enjoy cooking, but sometimes I don’t feel like dirtying every pot, pan, rolling pin, food processor, etc. just to whip up a single meal. So, creating pasty dough for a chicken pot pie was not in the cards today. However, finding shortcuts is kind of my thing. If there’s an easier way to do something, I’ll find it. That’s when I was struck by inspiration.

During the summer, I make super simple fruit “pies” that don’t require crust per se. Why not use the same method to make a pot “pie”?

So I did just that. And if you’d like to learn how, just click here for my super simple Chicken Slump!

SNORK Chicken Slump

Preheat oven to 375

Filling:

1 onion, diced

1 tablespoon oil

1 tablespoon dried rosemary

4 cups cooked, diced chicken

1 can condensed mushroom soup thinned with 1 can-full of milk

2 cups frozen vegetables (thawed)

Topping:

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoons Bell’s Poultry Seasoning*

3/4 cup milk

2 tablespoons melted butter

Method:

In a medium sauce pan, heat oil and rosemary over medium heat.

Add onions and sauté for 3-5 minutes until soft

Add condensed soup mixture, vegetables and chicken

Pour filling into a baking dish In a separate bowl, whisk together flour, seasoning, salt and baking powder

Add milk and melted butter

Stir until combined into a batter

Pour batter over filling and smooth evenly

Bake for about 40-45 minutes or until the topping becomes golden brown

Let cool for 15-20 minutes before serving

*You can substitute Bell’s Poultry Seasoning with 1 tablespoon of your favorite herbs/spices or the following mixture: 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried ginger 1/2 dried sage