After being home for a month I have been doing a lot of cooking and baking, and honestly, I miss going out to eat and I am sure many of you feel the same. During these stressful times there is the need for comfort food. This month’s recipe is my mom’s chicken pot pie, the ultimate comfort food in my opinion. As with most recipes, this can be modified by adding more or less of the veggies and using salt-free broth or vegetable broth if you like. For the chicken I usually boil a bone-in, skin-on chicken breasts and then shred the meat.
Mom’s Chicken Pot Pie
1 lb. of cooked chicken meat, shredded
2 cups frozen pearl onions
2 medium red potatoes, skin on, cut into bite sized pieces
2 cups fresh green beans, cut in half
2 ½ cups chopped carrots (I use the rainbow-colored baby carrots)
1 cup frozen peas
4 Tablespoons butter
4 Tablespoons flour
4 cups chicken broth
1 teaspoon dried parsley
1 teaspoon dried chives
¼ teaspoon paprika
¼ teaspoon white or black pepper
¼ teaspoon dried thyme
¼ teaspoon marjoram
Pinch of sea salt
1 Pillsbury instant pie crust
Unroll pie crust and cut to size of your 4-quart casserole dish. Bake on a cookie sheet as directed until light golden color and remove, set aside to cool.
In empty casserole dish, layer the onions, potatoes, green beans, carrots and chicken.
In a saucepan, make a roux by melting the butter over low heat and whisking in the flour. Once the flour and butter are combined, increase heat to medium and immediately start whisking in the 4 cups of broth, ½ cup at a time, until the sauce is slightly thickened. Add all of the herbs, salt and pepper and blend well. Pour sauce into casserole.
Cover casserole with foil and bake at 375 for about 25 minutes, remove foil and stir in the 1 cup of peas, replace foil and bake another 15 min. Remove foil and place pre-baked crust on top, bake additional 10 minutes, until bubbly.