Chicken Pot Pie!

Image from Things of the Day

There are many schools of chicken pot pie. Biscuit topped, crust over the bowl, double crust, single crust, shredded chicken, diced chicken, soup sauce, broth sauce...

And everyone thinks theirs is the best.

I am no exception. My chicken pot pie is the best.

I am of the double crust diced chicken homemade sauce school.

If you want to join me, here's my recipe. It's not exact - it's one of those cook by feel dishes.

(preheat oven to 375)

Start with chicken. You can use a whole fryer or just a couple of breasts - whatever suits your fancy. Cook thoroughly, cool, and cut into large chunks. (I usually do a fryer... I boil it for about half an hour with a dash of salt, pepper, a bundle of thyme - that way, I have leftover chicken and I can use the broth for the sauce.)

Chop one onion, two stalks of celery, and two whole carrots. (I like the first two diced, and the carrots coined.) Sautee in about three tablespoons of butter until tender.

Add a spoonful or two of flour - enough to absorb the liquid and make a paste that coats the vegetables. Continue to cook, stirring, for another minute.

Add 3/4 cup of chicken broth, plus a teaspoon each of salt and pepper. Stir constantly until thickened.

Add 1/4 to 1/2 cup of half and half. (Who am I kidding? Go with 1/2!!!) Again, stir until thickened. Then dump in the chicken and stir to coat.

Pour the mixture into your favorite pie crust (your grandma's recipe, or just a refrigerated one if you're lazy like me) and top with the second crust. Cut a few vents in the top in a pretty design, and pop it in the oven (375, remember?) for about 30-40 minutes, or whenever it looks done. Cut into six pieces, and feel free to eat two. I always do.

YUM! Chicken pot pie has become my ultimate comfort food, which is funny because I'm usually pretty opposed to food touching other food. I can't stomach shepherd's pie - nothing should be mixed with my mashed potatoes. :)

(Be careful to let your pie cool for a little before you eat it - that sauce sure is delicious, but it's like lava in there!)

Happy cooking,
Kelly