Chicken Pot Pie is a hearty comfort food. It’s as good as mama’s. It’s a great mix of the food groups.
There is nothing better than comfort food. (Well there is, but you know what I mean) It feels like a big hug that takes you back to memories of your childhood. I remember chicken pot pie being such a treat. The warm flaky crust filled with a hot chicken stew type filling. I now realize that when we had chicken pot pie, it was because mom had worked hard all day and didn’t feel like cooking. I understand those days. She would pop a sheet pan with several pot pies on it in the oven. (This was back before you could cook pot pie in the microwave.) After they were cooked, she’d pull them out flip them upside down on a plate and cut them open so they would cool off. Man, were those good!
Because I try to serve clean (no preservatives and no artificial sweeteners) in our house, frozen pot pies from the grocery store aren’t an option. So I make our own. I usually make a big one in a deep dish pie plate. But sometimes I put them in large ramekins and we have individual pot pies. I usually have some filling left over. I just stick that in the fridge and then eat it later as chicken pot pie soup by adding a little chicken stock to thin it out a little.
Make sure you check out my pie crust recipe and Lucy's chicken stock recipe. Links below. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Make sure you check out my pie crust recipe and Lucy's chicken stock recipe. Links below.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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