COMFORT FOOD

Chicken Pot Pie

There is something about a chicken pot pie that comforts the soul.

So much so we are all willing to put up with the average frozen versions of this 1950’s comfort food bout in the freezer aisle of the grocery store. Why not do it up right and cook a great chicken pot pie yourself. (Now you are going to have the recipe.)

The process will take longer than the 6-8 minutes needed for the micro-wave version, but taste-bud heaven awaits those who give it a try.

INGREDIENTS

4 carrots, diced

4 stalks celery, diced

6 medium potatoes, cubed

3 chicken breasts (skin on bone in)

1 can cream of chicken soup (10 3/4 oz.)

1 cup milk

1 pie crust (9”)

Option: A dash of cayenne pepper

INSTRUCTIONS

• Pre-Heat oven to 325º

• Dice carrots and celery 1/4” pieces

• Cube the potatoes

• Boil the chicken in a medium saucepan until tender, for about 20 minutes.

• Remove chicken from the pot, reserve the stock and allow the chicken to cool.

• Remove the skin and de-bone the bird, discard skin and bones, cut the chicken into 1/2” cubes.

• Boil the vegetables in the reserved stock until tender.

• Drain the vegetables and place them with the chicken in an ovenproof 9 x 9-inch glass baking dish or high walled glass pie dish.

• In a small saucepan, heat the soup and milk together, stirring until warm and well blended.

• Add a dash of cayenne pepper to make the dish spicier. (Optional, but recommended.)

• Pour the sauce over the chicken and vegetablesin the baking dish.

• Cover the baking dish with the pie crust and press the edges to the side of the dish to seal.

• Bake @ 325º until the crust is golden brown, approximately 45 minutes.

(Source: Lousiana North & South Family Cook Book)

If you are eager to get really hungry you can see the rest of our food blog posts!