Easy stuffed peppers with a fun twist. Fill em with a classic homemade chicken pot pie filling.
I used to have this pair of sweatpants that I loved. My father in law gave them to me for free, a leftover sample from his days of selling clothes. They were white, terry cloth, and fit me just perfectly. I wore them for probably 7 or more years, until they were gray, faded, threadbare, and downright gross looking. I couldn’t bear to throw them away because they had brought me so much comfort for so long. Finally, after some begging from The Hubs, I threw them out.
Life moved on, and shocker, I’m fine without them.
8 years ago, I found myself unemployed after the company I worked for went out of business. I had experience as a bookkeeper and a friend of mine referred me to a company that was looking for a bookkeeper. I’ve spent one day a week for the last 8 years working for this very company as they grew from 7 employees to nearly 50, moved offices 3 times, and became a well known force in their industry. It’s been fun, annoying, stressful, and rewarding all at once.
Today marks my last day with them.
I’m sure I’m going to be fine. In fact, I’m excited for what’s to come.
I think there’s kind of a pattern here of me hanging on to that which is comfortable and easy. The 4 hours a week working for this company certainly wasn’t paying my bills for the last eight years, and my dingy sweats weren’t helping me win any fashion awards, but they were familiar and comforting, kind of like chicken pot pie, so I stuck with them.
There’s nothing wrong with finding solace in familiar places and things, but you have to be able to step back and recognize when they are no longer a help, but a hinderance. I’m realizing that this is the theme of 2015 for me. Letting go, and moving on.
As a culinary symbol of my expanding horizons, I have prepared my good old comforting chicken pot pie inside of a bell pepper just to mix things up a bit, and try something new. Let me tell you, the payoff was delicious. I may never go back to ordinary chicken pot pie ever again.
Here’s hoping all of my new personal and professional endeavors turn out equally as good.
- Frozen puff pastry dough, thawed and cut into squares
- ¼ cup butter
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 4 cups chopped fresh vegetables
- ⅓ cup all purpose flour
- salt and pepper
- 1¾ cup chicken broth
- ½ cup milk
- 3 cups cooked, chopped chicken
- 6 bell peppers, tops and seeds removed
- Preheat oven to 425
- Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
- Add onions and vegetables, and cook until they begin to tenderize.
- Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
- Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
- Fill the cavities of the peppers with chicken mixture. Top each pepper with a square of puff pastry. Press the edges to seal to the pepper.
- Bake in a 9 X13 baking dish for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.