Every time someone has a baby or lands in the hospital or has a death in the family, this chicken pot pie is what our family brings over. Chicken pot pie seems to be a serious comfort food (it certainly is for Michael!) and I haven’t yet met an adult who didn’t LOVE this pot pie. (Every once in awhile we run into kids who don’t like different foods touching or different foods mixed together, so not all kids love this WHILE they’re small kids.)
This pot pie is really more of a method than a recipe. I’m never quite sure how to respond to someone’s request for the recip, but I CAN give you the step-by-step method.
Chicken Pot Pie
Start with about 4 large chicken breasts. Saute them in a little olive oil and butter until cooked through. Cut them up into small pieces.
In a large-ish stock pot, cook a two pound bag of frozen mixed vegetables until barely done. Add the cooked chicken. Add water until the veggies and meat are not quite covered. Bring to boil. Season with salt and pepper.
Stir about 4-8 T. flour into 3/4 c. cold water. (How much flour will determine how thick or runny the pot pie filling will be. This is a matter of personal preference.) Add this slurry to the boiling veggies and chicken. Stir and cook until it starts to thicken.
Press pie crust into a pie plate (glass is best) (remember, I’m the lazy one who always uses Pillsbury pie crusts that come folded or rolled up in the box!) Pour filling into the pie plate. Put the second crust on the top and pinch around the edges. Poke holes in the top of the crust to let steam vent while baking.
Actually, these ingredients should make two chicken potpies.