Food Bloggers For Sandy: Light n' Lively Chicken Pot Pie #FBS4Sandy

 

 

I joined the many who have been sending thoughts and prayers to those affected by Hurricane Sandy's wrath, but it has also been especially heartbreaking for me as an Oklahoma girl turned New Yorker with relatives in New Jersey and loved ones all along the East Coast. Here in northern NY, we received Sandy fallout weather of incredibly strong winds. Growing up in Oklahoma, I was all to familiar with strong winds that often came with storm and tornado warning weather. I truly had never been through anything like what my husband and I went through the night Sandy struck here on the East Coast. I am thankful to report that my husband and I are safe with no damage to our home and my in-laws in NY and NJ are all safe. So many here in this state and along the coast cannot report this same news to their friends and loved ones because their lives, homes, cars and belongings have been ravaged by Sandy's aftermath. I prayed non-stop for my loved ones in the path of this storm until they were all accounted for.
    
When fellow food bloggers Barb at Creative Culinary and Jenn at Jenn Cuisine  organized "Food Bloggers for Sandy", I was proud to join in this effort. Today each of us involved in this project are sharing a favorite comfort food recipe on our blog in support of those in the Northeast impacted by Hurricane Sandy, as well as sharing a direct link to the American Red Cross "Hurricane Sandy" donation website for those who would like to make a financial donation. I hope this effort manages, in some small way, to wrap the arms of the food blogging community around those who are in such need. 

For my comfort food recipe, I am sharing a favorite in my household that is a speedy and lightened-up version of a classic Southern favorite: chicken pot pie. A great way to make use of leftover chicken.

 

"Southern Fried Bride's Light n' Lively Chicken Pot Pie"

 3 boneless, skinless chicken breasts (or leftover boneless, skinless chicken), cooked and chopped

1 (10.5 oz.) can reduced sodium cream of chicken soup

1 cup skim milk

1 (15 oz.) can "no salt added" mixed vegetables, drained

1 can "no salt added" sliced mushrooms, drained

1 (9-inch) refrigerated pie crust

 

Thaw frozen pie crust or place thawed crust at room temperature according to package directions in advance of preparing dish. Preheat oven to 400 degrees. Spray 8 x 8 pan with cooking spray. In large bowl, add soup and milk. Stir until well-combined. Add chicken, mixed vegetables and mushrooms. Stir mixture well. Pour mixture into pan. Place unbaked pie crust on safe cutting surface and using a knife, pizza cutter or scallop-edged pastry wheel, cut crust dough into approximately 3/4 inch-wide strips from top to bottom. Place strips evenly apart from top to bottom. Seal edges of pie crust into pan. Place remaining strips evenly across the width of the pan. Bake 30-35 minutes, or until crust is golden brown in color. Remove from oven and allow to cool on heat-safe surface before serving. Enjoy!

 
The American Red Cross is near and dear to both mine and my husband's hearts. My husband was a Red Cross volunteer in New Orleans immediately following Hurricane Katrina. Since the beginning of the Sandy relief effort:

• More than 5,900 Red Cross workers have been assigned to operations from Virginia to Rhode Island, with the majority in Greater New York and throughout New Jersey.
• The Red Cross has provided more than 61,000 overnight shelter stays in more than 250 Red Cross shelters.
• More than 3.2 million meals and snacks have been served.
• The Red Cross has distributed more than 121,000 relief items such as clean-up kits and hygiene kits.

If you would like to make a financial donation, clicking on the link below will take you directly to the American Red Cross "Hurricane Sandy" donation website. You can also text the word “Redcross” to 90999 to make a $10 donation.