Today was a JOKE. And not because it was April Fool’s. There was nothing funny about today. Social distancing was leaving me restless and to top it off, it started snowing tonight. My fight to “be strong” and hold it together personally and professionally was starting to feel like a losing battle today as the weight of the current circumstances felt too heavy to hold by the end of the day. So…I put on sweat pants and my favorite concert t-shirt. I wrapped myself in a quilt made by my mama. I wrote a letter to a friend I was missing. I let myself cry. And then I went to the kitchen. There’s something to be said about comfort food and homemade chicken pot pie is something I’ve been loving this season.
Homemade Chicken Pot Pie
Ingredients
3 TBS Butter
1/4 of 1 medium onion, diced
2 sticks of celery, chopped
2 large carrots, peeled and chopped
1/2 cup peas, thawed
(veggies need to be 1/2 to 3/4 cups each)
1/4 cup flour
3 TBS milk
2-3 cups chicken stock
3/4 tsp. salt
1/4 tsp. pepper
1 lrg. chicken breast, cooked and shredded
1 package Pillsbury Pie Crust
Bake at 375 degrees for 35-40 minutes
Serves 4
Instructions
Chop Veggies and saute in melted butter until tender.
Remove pie crusts from the fridge and place in a warm area, near the stove. The crust unrolls better at room temperature.
Put one on the crusts in the pie dish. When veggies are cooked, add flour and stir, creating a roux. Quickly add milk and chicken stock and stir to dissolve the roux. Add salt & pepper. As the sauce starts to thicken, add peas and shredded chicken. Remove from heat and add to the pie crust.
Cover with the second pie crust. Pinch dough together and form the edges. Cut slits in the top of the pie. Bake at 375 degrees for 35-40 minutes, until the crust is cooked to the desired level of golden brown.
Enjoy!!
Leave a Reply