If I were to ask you what your favorite comfort food is, what would it be?
Mine would be Chicken Pot Pie like my mother made.
Mom did not buy the individual tins of Chicken Pot Pie in the freezer section of the grocery store – but they are really cute and it is fun to have your own little pie! She made Chicken Pot Pie from scratch. And the crust, ohhh, it is so good!
If you are envious, don’t be, keep reading and you too can have this comfort food on your own kitchen table for supper. You are not going to believe how easy it is. In fact, I normally make two large Chicken Pot Pie and have a couple of meals worth – I love having leftovers!
When John and I got married, I went through my mother’s recipe box and copied almost all the recipes she had. Chicken Pot Pie was one of them. Now, I make it for my children who don’t even know what those cute little individual pies from the frozen food section taste like – poooor children – they are deprived – they only get the homemade version!
For some reason, even if I am not sick, Chicken Pot Pie is such a feel-good meal. Maybe it just has to do with the good memories of my mother making it. Or maybe it is the taste of the chicken, vegetables and broth all mixed up. Maybe, it is some of both – who knows.
Oh wait, I bet it has to do with the nutrition and good fats that the homemade chicken broth add – my body knows that not only is it good tasting, it is good for me. I’m smiling now because the question is answered – thanks for talking me through it!
Mom’s Homemade Chicken Pot Pie recipe calls for two cups of cooked chicken and I like to start with a whole chicken and cook it covered with water in the crock pot overnight on high- this gives a lot of delicious homemade chicken broth. In the morning, it is ready to de-bone and get on with the Chicken Pot Pie recipe. I put the bones back in the crock pot, refill it with water and cook it for 24 hours on high to make a rich bone broth.
While whole wheat flour works well for the crust, I normally use a mix of whole wheat and unbleached white flour. The mixture tastes better to me and is a bit lighter but feel free to use what you want, both reeeeaaaaly taste good!
- 2 c. boned chicken
- 1 can cream of mushroom soup (may use homemade)
- 1½ c. chicken broth
- 16 oz frozen mixed vegetables
- For Crust:
- 1 c. flour (whole wheat, unbleached or sprouted)
- 1½ tsp baking powder
- ¼ tsp salt
- ½ c. butter (make your own)
- 1 c.milk
I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Mix all the ingredients except for the crust and place in a greased 9 x 13 casserole.
- Melt the butter and mix crust ingredients well - it will be soupy - pour over chicken.
- Bake 45 minutes at 375 F until the crust is golden.
- Serve and enjoy!