Snips Entwined

So, Ben and I like chicken pot pie, quite a lot. We like it so much that we served individual chicken pot pies as the main course at our wedding. That was actually the first thing I decided about the wedding, that there would be chicken pot pie. Now that's devotion to a food, a wedding designed around the chicken pot pie theme. But, there really isn't anything to dislike about chicken pot pie; mirepoix, butter, cream, potatoes, and a flaky crust. I mean, come on?

I think that Ben's Grandmother is the one that started using this recipe. The recipe page is copied from a Southern Living from long ago and is different than the 10 recipes they have on their website currently. It 's one of those recipes we've had with Ben's mom since I've know him, and I always request it when we visit. Even though we make it ourselves, I'm of the opinion that food always tastes better when someone else makes it.

I've only strayed from this recipe once or twice, with disappointing results, so now I'm loyal to this one. It's simple and can be tweaked in any way you wish, adding spices that would sway it in different directions and food families.

This recipe is simple and wonderful, and I could pretty much eat the filling alone, but the pie crust sends it out of this world. So now without further ado, the recipe.

Chicken Pot Pie

Adapted from an old Southern Living recipe

Fills 8 one-cup ramekins

Ingredients

1.5 pounds of chicken
1/3 cup butter
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 small potato chopped
1/2 cup frozen peas
1/2 cup all-purpose flour
1 cup half-and-half
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 package refrigerated pie crust

Directions

1. Cook the chicken as you see fit, depending on your preferences. It could be boiled, baked or picked from a rotisserie chicken. Shred your chicken into bite sized pieces.

2. Preheat oven to 400°

3. Take piecrust out of refrigerator and bring it to room temperature.

4. Melt butter in a soup pot over medium high heat.

5. Add onions, carrots, celery, peas, and potato; cook until carrots are tender, about 10 minutes.

6. Sprinkle in flour, stirring until smooth.

7. Gradually add broth and half-and half, stirring to combine and deglazing the pan.

8. Cook until the liquid is thickened and bubbling.

9. Add chicken, salt, and pepper to the mixture and stir to combine.

10. Spoon into baking dish or individual ramekins.

11. Cut piecrust to fit your baking dish, either by tracing your dish, or using a cookie cutter. You could also create a crust layered out of many small shapes, or a lattice. I always leave a vent for steam to escape, we don't want any exploding pot pies.

12. Place baking dish on baking sheet to catch any overflow, and bake for 30 minutes or until crust is golden brown and the filling is bubbling.

Enjoy!

Notes: To make this vegetarian, I would swap the chicken broth for veggie and add in other vegetables to replace the chicken. I think cauliflower would be great!