September 26, 2011
The last two weeks we've been to Jake and Kara's house for Sunday dinner. It feels like the way to end a Sunday - over a warm, home cooked, shared meal with friends. This week, it was our privilege to host and I made Chicken Pot Pie because one, it's officially fall and it's time for some hearty home cooking and two, I recently stumbled across an awesome pie crust recipe and now I want to make everything with a buttery crust. This, my friends, is not a waist friendly meal but, I promise, it's worth it.
I don't have much of a recipe to share with you, but this was heavily inspired by The Pioneer Woman. Her Chicken Pot Pie recipe isn't on her blog, but it is in her cookbook. I don't have her cookbook yet, but snuck a peak at the recipe when I was at a friend's house. (This cookbook just moved way up my Christmas list.) After I got home, I used her Leftover Turkey Pot Pie as a starting place.
A few changes we made - We cooked up the chicken in the pan, heavily seasoned, and then sautéed the veggies and the rest of the filling in the juices. Also, I put crust on top and bottom, because, like I said, this was almost entirely about buttery crust. Although, this time, I substituted 1/2 cup whole wheat flour for white all-purpose flour in my crust. It was a win!