Chicken Pot Pie

Last night, I made my first ever Chicken Pot Pie! When I made the batch of dough for my peach pie it made enough for 3 crusts. I had used 2 for the peach pie, so the other was in the freezer waiting to be used. It had crossed my mind to turn it into a pot pie, but I had never made it happen. Part of me thought a pot pie would be too much work, require a lot of ingredients I don't readily keep on hand, and take too long to make after a day of work and I'm just plain hungry.


Yesterday I was making up a shopping list for Lovebug and decided to check out what I'd really need. My point of reference up to that point had been PW's recipe. With that in the back of my mind, I jumped on the Tasty Kitchen website and checked out a recipe for pot pie on there. Between the two recipes, I came up with a plan in my mind and sent Lovebug to the store.

Now I was pretty lucky, I had asked Lovebug to set out the pie crust and cook up some chicken, so that part was ready for when I got done with Zumba class -- thanks hubby! So I heated some butter in the skillet, Lovebug chopped up some carrots and celery, and we tossed those in. I cooked it for a bit with some basil, fresh ground pepper, and salt. Then I added in the chopped chicken. Finally I added some frozen peas to the mixture and a bit more butter - why not? While this was heating up together, I rolled out the pie crust. Then I tossed the ingredients in a pie pan, added a can of cream of chicken soup and stirred. I placed the pie crust over the top and pinched the edges into the sides of the pie pan. Then I cut a few slits in the top (because they all say to... will it explode or something if I don't??) and baked it at 350* for 30 minutes.


It came out of the oven and we let it cool a bit before diving in. Lovebug declared it one of the best things I've made in a while and I thought it was quite good myself. I thought just having the top crust was plenty of crust - to - filling ratio. Next time, I think I would like to make my own sauce instead of canned, processed cream of chicken soup. But for my first time, it made me feel like I could make it again and not be as intimidated. Now I'm quite excited to have a dish to add to my "comfort food" list for the upcoming fall and winter months.

To life... full of chicken pot pie!