Thursday, October 2, 2014

The Best Chicken Pot Pie

Do you like chicken pot pie?  Not me!  I could never stand the looks of them. My husband, on the other hand, was raised on those little frozen hockey pucks and has fond memories of them.  To satisfy his memories of dear old mom's cooking, I made him one from scratch.  To my surprise, The Blog Tech is now a huge pot pie fan.  I have to admit, these homemade pot pies are killer. Plus you can control what you throw into them.  Probably to my husbands dismay, there were no peas.  Too bad, so sad!
 You can find the step by step recipe here:  

 I made a savory cheddar/rosemary crust.  Just use your favorite pie crust recipe, leave out any sweetener and add some cheese and herbs.

 I roast chickens for Teddy all the time and I freeze the dark meat.  I used some in this recipe.

 I also added some fresh corn I had cut off the cob.

 Oops.....I almost forgot to show the filled pie.  Let the filling cool a bit before filling the crust.

 Crimp the edges.

 Brush with butter and cut some vents.  Bake it at 350 degrees for about an hour or until the crust is golden and the filling is bubbling.

My guys couldn't wait for it to cool all the way so this piece looks a bit runny.  The smell makes this recipe worth making.  My guys rarely eat leftovers and they are still asking me to warm up pieces of this pie.