"The classic marriage of golden, flaky pie crust with rich and creamy chicken is like a warm hug from your grandmother. Not only is it instantly comforting, but for many of us, it's a familiar flavor from childhood that leads us on a walk down memory lane. As one of seven kids with a working mother, I ate a ton of those small, frozen Morton and Banquet chicken pot pies as a kid."
"They were cheap, easy for my mom (or us kids) to heat up on a busy school night, and thanks to their inoffensive medley of diced carrots and peas tucked under the crust, a dish that pleased even the pickiest kid's palate. Now that I'm grown up, I make my pot pies from scratch, usually with chicken picked from the breast of a plump, grocery store rotisserie chicken."
Fall invites hearty, warming dishes such as homemade chicken pot pie. The combination of golden, flaky pie crust and rich, creamy chicken provides a deeply comforting, nostalgic flavor. Small frozen single-serving pot pies offered an inexpensive, convenient option for busy family nights and appealed to picky eaters with diced carrots and peas under the crust. Homemade versions often use rotisserie chicken breast and can include diced potatoes, frozen peas and carrots, button mushrooms, or a cup of diced apple for sweetness. A flaky, buttery pie crust recipe like Martha Stewart's yields forgiving, reliable dough. Pot pies can be baked in a 9-inch dish or as mini servings in a muffin tin and can be eaten immediately or frozen for later.
Read at Boston Herald
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