I noticed the other day that I’ve been making a lot of desserts lately. My last five or six posts have been sweet things — girl scout cookies, molten lava cake, mini pies, etc. Come to think of it, I haven’t made a proper meal since the day we had Chicken Fried Steak for lunch. This is not good. A girl can’t live on desserts, you know. So when I came home from work tonight, I was pretty determined to cook something tasty that didn’t involve any amount of sugar. Luckily, there was chicken in the fridge, and leftover pie dough + frozen mixed vegetables in the freezer. Chicken pot pie, hollaaaa!
The thing about chicken pot pie is that it’s awesome. Like, really awesome. Definitely one of the top ten comfort foods of all time. Let’s break it down, shall we? First, there’s the buttery, flaky crust that melts in your mouth with every bite. Then you have the morsels of juicy chicken and softened vegetables that not only explode with flavor but also add a nice textural contrast to the mix. And finally, there’s the thick, creamy, and fragrant gravy that binds it all together and amps up the comfort-food quality of the dish. Mmmmm. What’s not to love?
I only had enough dough to make two 4-oz ramekin-sized mini pot pies, but that actually turned out to be the perfect amount of pot pie. Dan and I each ate one for dinner and felt totally satisfied. Chicken pot pie is both filling and delicious, after all. And, the mini pies were adorable! What a great day in the kitchen.
Recipe can be found here, courtesy of AllRecipes.com.
This looks great! And love the law clerk / food blog connection!