I thought the best recipe to share next in my new Recipe Classics series is Chicken Pot Pie. This was one of my favorite meals growing up! Years ago my husband I found this great recipe for Chicken Pot Pie from epicurious.com and have been making our variation of it for years. Really other than chicken and the “gravy” part of the pot pie, the rest is all up to personal taste – add the veggies you want and top it with your fave crust! We normally use puff pastry but you can also use a biscuit-type topping or a traditional crust. I made it was the traditional crust last week for this post, frankly because we were out of puff pastry and the Trader Joe’s variety we like apparently is only sold around the holidays now (bummer!). Anyway, it was extra indulgent with a real pie crust and just SO good.
We disregard the veggies in the recipe we follow (link above) and use standard veggies for our pot pie (potatoes not pictured).
Bake until the crust is browned, the inside is bubbly…
…and serve hot!
Who doesn’t love homemade chicken pot pie?!?!
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