Chicken Pot Pie, But I Don’t Care. (Yes I Do.)
Chicken pot pie. I could eat it weekly.
Chicken Pot Pie! So Delicious.
It’s second on my Comfort Foods list. Biscuits & bacon gravy (yes!) are first on the list. During the oh-so-stressful high school years (pfft), Mama made biscuits & gravy for me when I sulked because I made dumb dating choices. Thankfully, HotPants has saved me from myself in that department. 
Tonight, HotPants and I made a chicken pot pie. I can’t remember whether I’ve made one using another recipe before–probably because this recipe is so insanely tasty, I’ve blocked all others from my memory.
This recipe is well worth the prep time! The second/third/fiftieth time you make this dish, it will go faster.
We don’t make it exactly per the recipe. Here’s the lowdown on our changes:
- 1 or 2 bags of organic frozen vegetables
- Usually carrots/peas/corns/green beans)
- We use a diced yellow onion rather than pearl onions.
- For the filling, we use only 1/2 a stick of butter, rather than 1.5 sticks.
- We make one large pot pie, rather than 4 smaller ones.
- This recipe makes enough for two regular pot pies (including a top crust for each pie).
- We’re double crusters.
- We use both crusts on one pot pie.
- We bake the bottom crust for about 20 minutes, then add the filling and top crust.
