Chicken Pot Pie is one of those dishes that my mom never made when we were kids. I think of it as a frozen food meal. Maybe Stouffer's or Hungry Man. Do they even make those? Point is, it's not on my radar of meal possibilities.
But then the latest issue of Cook's Country (Dec~Jan 2021) had a recipe for Double-Crust Chicken Pot Pie and it looked delicious. Suddenly, it was on my radar. And SP's. So we made it. Note, this recipe was published years ago and is from the Cooks' Country archives. We didn't subscribe back then so it's new to us.
It's not too difficult. It is a bit time consuming, but we made it in stages. I chopped the vegetables Sunday morning. SP made the crust Sunday morning & got it chilling. After lunch, he rolled the crusts and got them situated while he cooked the chicken (we did not use leftovers from a rotisserie chicken, we cooked breasts/thighs in the oven). Then after the Steelers game, we assembled the filling and got the pot pie baking.
It's delicious. The crust does not get soggy. Not even when, two days later, we reheated the leftovers. It stayed flaky & yummy. The filling wasn't too wet. I know in the photo it looks like it ran out/leaked everywhere, but it wasn't a thin, wet filling, it was thick. We'll definitely make this again.
No comments:
Post a Comment