Gosh it's been a while since I shared a recipe here. I think the last one may have been these Pumpkin Scones, which I posted over a year ago. Yikes. For as much time as I spend in the kitchen, that's disgraceful.
Let's fix that with an all-star recipe that's a favorite (seriously, top 5) in our house. My Mama's Chicken Pot Pie. This isn't your typical double-crust gooey, mostly gravy, pot pie. It's literally bursting with delicious wholesome vegetables and a heaping helping of rotisserie chicken. Topped with a flakey pastry crust, this comes out of the oven beautifully, and just tastes like home.
I make this at least a couple times a month because it reheats well and the kids devour it. As the weather gets cooler by the day, home cooked cozy meals always sound perfect and I promise this Chicken Pot Pie won't disappoint.
Mama's Chicken Pot Pie
Serves 2 adults + 2 kids, for 2 nights
1 roasted or rotisserie chicken, skin removed and meat shredded
5 tablespoons butter
12 small red skinned potatoes, quartered
1.5 cups pearl onions, peeled (I just use the prepared frozen ones from Trader Joe's)
2 carrots, sliced
2 celery stalks, sliced
6 ounces button mushrooms, sliced
5 tablespoons flour
2 cups chicken stock
1 cup milk
1 tablespoon chopped parsley
1 teaspoon ground thyme, or a 5-6 sprigs of fresh thyme (leaves only)
Zest of one lemon
Salt & Pepper
1 ready made pie crust (2 if you're ready to party)
Preheat the oven to 375 degrees. In a large saucepan over medium-high heat, melt the butter. Add potatoes and onions and cook 4-5 minutes until lightly golden. Add carrots, celery, and mushrooms and cook 4-5 minutes more. Add 5 tablespoons of flour and stir to coat the vegetables. Continue stirring for about a minute. Don't let the flour burn! Add chicken stock and milk, and stir constantly until thick and bubbly, about 2-3 minutes. Remove from heat. Add shredded chicken, parsley, thyme, lemon zest and salt and pepper to taste.
Transfer to a large casserole dish and cover completely with a ready made pie crust, or 2 if you're like us, cutting slits to allow ventilation. Place on baking sheet and bake for 35-40 minutes till crust is golden.
*We usually serve this as is, dished straight onto the plate. I think it would be lovely with a side salad as well. I use this as a base recipe, and typically make it as directed above but have also added/substituted vegetables like leeks, peas, and even green beans. I've even made this totally vegetarian. Use what you have!