There is something about sub zero temperatures and comfort food, that just seem to go hand in hand. Take tonight for example. It’s -9 degrees outside!!!! The weatherman said that we’ve hit record temps and snowfall this winter. Really???? No way!
Well, it might be frigid outside-but it isn’t in my kitchen. Thing’s are heating up and not because hubby just came home! 🙂 Nope! It’s all about the food darlin’! Comfort food. That’s what I’m talking about. And what could be more comforting-than a steaming hot-filled with flavor-chicken pot pie? Nothing I say. Absolutely nothing!
Oh the memories…Mel and I- snuggling on the couch-watching a Disney movie on our rented VCR- and gobbling up our single serving-Swanson pot pies! (Please don’t judge me- I could barely boil water back then!)
Things have changed quite a bit. Mel is all grown up-and, I guess- so am I. I’ve had a ‘bit’ more experience in the kitchen-and I’m making my own pot pies-(but Swanson’s really was pretty good!)
But….I have to say-this ‘homemade’ version isn’t too bad either. Not to bad at all!
Here is what you’ll need:
Crust (I use Pioneer Woman’s Perfect Crust) ***This makes 3 crusts-so I just freeze the 3rd one, and make a pie with it later.
- 3 cups of flour
- 1 1/2 cups shortening
- 5 tablespoons water
- 1 egg
- 1 tablespoon vinegar
- 1 tsp salt
Filling:
- 3 small potatoes (cooked, peeled and diced)
- 1 large carrot (peeled and diced)
- 1 stalk of celery (diced)
- 1 small onion (diced)
- 2 boneless chicken breasts (I roast them for 30-45 minutes)-(diced)
- 1/2 cup frozen peas
- 1/2 cup frozen green beans
- 1/2 cup flour
- 1/2 tsp thyme
- 1 tablespoon fresh parsley (chopped)
- 1/2 tsp pepper
- 3/4 tsp salt
- 1 1/2 cups low sodium chicken broth
- 3/4 cup milk
Preheat oven to 425.
In a large skillet-place 1 tablespoon of olive oil and 1 tablespoon of butter. Add carrots, celery, onion, and frozen veggies. Saute until veggies are tender (stirring constantly) about 5 min.
Lower heat and simmer for 3-4 minutes-or until thickened. Set aside.
Roll pie crust out and place in 9′ inch pie plate.
Add filling. Roll out second pie crust. Place over filling-crimping edges to seal. Beat one egg. Brush egg on top of crust. Cut 3 slits in top.
Bake for 35-45 minutes until golden brown.
I may have grown older-and more experienced at cooking-but some things never change. Hubby and I are snuggling on the couch-sharing a pot pie-and renting a movie-(No VCR necessary).
