The classic Chicken Pot Pie. In my opinion, there is absolutely no better comfort food dish than this recipe. It is considered one of the Great Moments in Chicken Culinary History by the Smithsonian Institute- I’m not joking, look it up! I’ve read that it originated in Greece and, although plausible, that’s what the Internet has to say about it. Apparently, more digging through the Internet, will reveal that English food writers would talk about this thick rue (gravy) and vegetable dish being made in a “coffin”. Clearly, they were well educated and understood that if you eat this every day, that is exactly where you’ll end up. But, it’s just an amazing dish that you have to have occasionally- tell your doctor, it’s Chicken.
My recipe is a classic winter edition. However, you should feel free to use any Vegetables that you have on hand. This dish is great for cleaning out the refrigerator or figuring out uses for leftovers. My recipe is considered pretty classic in the south. But in the Roman Empire, it was not uncommon for these pies to include live birds that would burst out when served. Let’s NOT do that, shall we? We aren’t making the dinner from “Indiana Jones and the Temple of Doom”.
Without any further ado, here is my recipe for Classic Chicken Pot Pie. Enjoy.