We are home sweet home from Italy and my first order of business in my beloved, familiar kitchen was to make Homemade Chicken Pot Pie (emphasis on the homemade). We needed some delicious, home-cooked meals to warm us up in this cold Michigan weather and to help us recover from jet-lag and the terrible colds we both have had since we got home. This recipe did the trick. It’s basically the perfect meal. What’s not to love about chicken and vegetables in a creamy sauce topped with buttery, flaky pie crust? This is not your supermarket’s freezer section pot pie. No cardboard-like crust or scrawny little chicken cubes. Delicious, colorful vegetables of your choosing make it easy to customize according to your tastes. Admittedly, I have to be in the mood for peas and that’s a rather rare occurrence. I prefer broccoli as my green vegetable. The beauty of a pot pie is that you can use whatever you have on hand, or whatever sounds good at the moment. For the chicken, I like to roast my own chicken breasts, but store-bought rotisserie chickens work well too.
When it comes to the crust, I highly recommend making your own. Homemade pie crust is what really sets this pot pie apart from all the rest. You just can’t get the same buttery flavor and flaky texture from a store-bought crust. My favorite way to prepare the crust is to use this recipe for All-Butter Pie Crust and omit the sugar in the dough. Prior to baking, I brush it with egg wash and sprinkle it with salt instead of sugar like you would for a dessert pie. This gives the crust even more savory flavor that complements the pot pie filling without just being a bland afterthought.
Greetings from Michigan, and Happy November! Now go make yourself a chicken pot pie to get yourself through the mid-week. You won’t be disappointed.