Yesterday was one of those days for us, so we weren’t upset or surprised to see a few snow flurries move in around 11:00 a.m., our local weather people prepared us for some light flurries. The surprise came when it snowed… and snowed… and snowed all day. Big, fat snowflakes falling softly, piling up….and up…. and up. It snowed until 5:30 p.m. in the afternoon, blanketing our area in a little more than two inches of snow, definitely not my idea of “a dusting.”
The snow had no effect on how we spent our day, in fact, it made it all the more enjoyable. We stayed in comfy clothes all day, reading, watching Kung Fu Panda, Josh and papa played on the PS3. Papa Walt even caught a couple of fifteen minute naps in his favorite chair. Each time we passed by a window, we would glance outside commenting on how surprised we were by the amount of snow but very happy that we could stay inside enjoying a lazy Sunday afternoon.
My menu for Sunday dinner could not have been more perfect….Chicken Pot Pie with a tossed salad. A toasty brown crust filled with chicken and vegetables in a thick, bubbly, creamy white sauce. A classic, an old favorite. Although it might look like you spent the entire day in the kitchen, this recipe is much easier to make than most people would believe.
While Nikki and John were growing up, I made my pot pie from a recipe that I found using canned cream soups for the base of the filling and flour, butter and buttermilk for the topping, it was baked in a 13×9″ baking dish, the crust only on the top. They loved the pot pie, I would have to make 2 just so that they would have left overs!
About 5 years ago, on a quest for a more traditional chicken pot pie, one that had a bottom and top crust, I came across this one from Pillsbury. The reason that I liked this particular recipe and wanted to try it was because I was working at the time and the recipe made it possible for me to do some minor prep beforehand and finish up when we got home from work. The result was a hearty, semi-homemade dinner within an hour with tasty leftovers for another dinner or even lunch the next day.
Try it…..this “Classic Chicken Pot Pie” gives you traditional pot pie flavor from a semi-homemade recipe.
I follow this recipe exactly with one exception (I know, I am always changing something aren’t I) I add a half teaspoon of dried tarragon to the filling while I am preparing it.
CLASSIC CHICKEN POT PIE (Adapted from Pillsbury.com)
Heat oven to 425 degrees F
Make pie crust as directed on box
In a 2 quart sauce pan melt butter, over medium heat
Add onion and saute’ for 2 minutes until tender
Stir in flour, salt and pepper until blended
Gradually stir in broth and milk – cook until thick and bubbly
Stir in meat, vegetables and tarragon – heat thoroughly until bubbly
- Remove from heat and stir into pie crust lined dish
- Top with second pie crust – seal and flute
- Cut slits in several places in top crust
- Bake 30-40 minutes or until crust is brown. During last 15-20 minutes you may need to cover crust edge with foil to prevent excessive browning
Let stand 5 minutes before serving