As a kid, I loved, loved, loved chicken pot pie! Of course, it was always the frozen kind from the grocery store, which I thought was the only way you could get chicken pot pie! To my regret, I became an adult and along with other crushing disappointments about life, like Santa, and that money didn’t just come out of the machine whenever you needed it, I realized what was in those frozen chicken pot pies, and I put an end to my love affair with creamy chicken goodness.
Many years later when I started really rolling up my sleeves in the kitchen, I decided to make my own pot pie. I found a recipe that immediately brought me back to my childhood. It’s always a surreal feeling when a single bite transports you back in time to a memory, feeling or experience. That’s the power of food and exactly what I love about it. At fourty, I still love, love, love Chicken Pot Pie! It’s one my favorite meals to make when a cold chill sets into the air and snow gathers on the ground- nothing warms my bones more than a perfect, homemade pot pie.
What makes it perfect? The perfect chicken pot pie needs to have a tasty and sturdy crust, a well seasoned creamy sauce, tender vegetables and perfect, succulent chicken. This recipe delivers on all of the above and it’s fairly easy to make too!
The base of this recipe is from Ina Garten and it makes a perfect pot pie filling every time. Unlike Ina, I like to recommend the addition of crimini mushrooms because they elevate the classic version and it really does make it that much better. I also prefer to use puff pastry in place of homemade pie dough- it is a mess saver, and a time saver, without loosing any flavor.
The pot pie filling freezes well. This recipe makes about 6 portions so I vacuum seal and freeze in portions of 2. When ready to serve, all you need is to defrost, add pie crust and bake.
Homemade chicken stock really makes a difference. If you don’t keep your own stock on hand, be sure to use a good quality store bought stock. Every ingredient contributes to the flavor.