Chicken Pot Pie

Yesterday morning I woke with two sick little boys. It always makes me sad for my babies when they are not feeling their usual sprite selves. They have a nasty cold and are plagued with a lingering fever. My boys are troopers, though. They certainly do not want to admit they are sick, but whenever they curl onto the couch and cover up, I know they are feeling their worst.
I remember as a child, my mother would dote over me when I was under the weather. She would rent several movies, make a "bed" on the couch with lots of comfy and warm blankets and curl up with me. We would watch those movies all day long. She would even make me a special meal when I was able to eat. I try to carry that tradition over with my boys. This time, both came down with the crude at the same time. I would rather tackle their bug together anyday! After a day of care giving and running an infirmary at our house, I need a massage!
Tonight, I made the boys some homemade chicken pot pie. It was sprinkled with love to help them feel better soon! Do you have a favorite "feel better" meal that your parent or loved one makes for you when you are sick? Even if you feel miserable, that meal can lift your spirits brighter. I hope you all are staying well this winter. Here is a recipe for my oldest's favorite feel good meal, Chicken Pot Pie.





Chicken Pot Pie

2 chicken breasts, cooked ( I bake mine, but you can cook however you prefer)
2 tbsp. olive oil
3 carrots, peeled and diced
2 stalks celery, diced
1/2 medium onion, diced
1 cup frozen or canned kernal corn (drain if canned)
1/2 cup frozen sweet peas
2 1/2 cups chicken broth (low sodium)
1 tsp. salt
1 tsp pepper
1 tbsp. italian seasonings
1 tsp. garlic
2 bay leaves
1 tbsp. cornstarch
1 puff pastry

*While the chicken is baking, saute in a saucepan or dutch oven, carrots, onions and celery in olive oil over medium-high heat. When veggies start to get tender, add seasonings and bay leaves. Continue to cook about 2 more minutes, stirring throughout. Add 2 cups of broth to veggies, reduce heat to med-low. Add cornstarch to remaining half cup of broth, stir until mixed. Add cornstarch mixture to veggies and broth. Reduce heat to low. Simmer for 10 minutes. Shred the chicken. Add to veggie mixture. Pour the chicken and veggie mixture into a deep dish pie pan. Place puff pastry over chicken mixture. Bake at 350 degrees until bubbly and the pastry is golden brown.