Last week, my husband, Jacob, returned home from a week-long business trip. I asked him what I could do to help him relax when he got home, and he replied, "Please have pop and food".
Um, ok. I think I can handle that... (like we never have pop and food??)
So I decided to be super impressive and wonderful and make him his favorite dinner, buy 3 kinds of pop, and bake his favorite cake.
Maybe after the next business trip he can be a little more specific.
This chicken pot pie takes a little bit of time and love to put together. It is always best to have everything chopped and ready before you begin cooking. Be sure to have at least a half-hour of interrupted time set aside to prepare the pie, too. It is TOTALLY worth it, trust me!
Shameless product recommendation: I absolutely LOVE my Pampered Chef Micro-Cookers. I have both the small and large sizes, and I have had them for years and years and years. The small one is perfect for the two potatoes.
"Do I smell chicken?"
Yes, I am willing to duct tape my floors for time to make this chicken pot pie.
But I have a deep-dish.
I would make this beautiful pie and bake it while Reed and I read books and he goes blissfully and peacefully to sleep without a peep, whine, or one-last-drink-of-milk-please. I will put on my comfy pjs and throw my current required college read, The Handmaid's Tale, out the window where it belongs (ugh, don't get me started). I will feel much better when I grab A Man Called Ove instead. Then I will sit on the corner of my couch with a cold Dr. Pepper, read, and scarf down chicken pot pie until my comfy pjs no longer fit. Then I will go to sleep for 12 hours.
But, I have other plans tonight. Sigh.
This, folks, is the ultimate comfort food. I hope you try it, and I know you will love it. Happy February!
1/3 cup butter
1/2 cup of onion
1/2 cup flour
1 3/4 cup chicken stock
1 can cream of chicken
2/3 cup milk
2 chicken bullion cubes
1 teaspoon of salt, plus more to taste
1 teaspoon of black pepper, plus more to taste
3 cups of cooked and shredded chicken
10 oz package of frozen vegetables
2 potatoes, diced
1 teaspoon of thyme, plus more to taste
2 pie crusts
1. Preheat oven to 425 degrees.
2. Heat butter on low in large saucepan until melted. Saute onion lightly. Add flour, salt, and pepper and mix well.
3. Stir in chicken stock, milk, bullion, and cream of chicken. Heat to boiling, stirring constantly. Boil and stir for one minute.
4. Add chicken, potato, and frozen veggies. Pour mixture in prepared crust, and cover with second crust.
5. Bake at 425 degrees until brown, 30-35 minutes.