A Stroll Down Comfort Lane and Chicken Potpie

Why do mom’s Sunday pot roasts, buttercream cupcakes for birthdays, and home-churned peach ice cream on Independance Day fill us with comfort?

Our favortie foods connect us with people and friends whose presence made these meals so pleasurable. The real magic is in the gift of sharing and generously serving our people. Comfort isn’t merely the food, but the gathering of grateful feelings and lasting memories.

Dinner at our house is an event we look forward to all day, and when a savory pie is in the oven, everyone starts to feel good long before the first bite. The steam and aroma of creamed vegetables and chicken promise warmth through and through.

Can I offer some advice? Don’t shy away from making a pie just because you are intimated by its crust! The one I used this time is store-bought, and it was delicious. If you have time, this recipe is my favorite. I only lay a crust over the top of the creamy chicken and vegetables, but you could have a bottom and top crust for a heartier rendition. I have been making a variation of this potpie recipe for years, mostly of what I have on hand. This time I wrote down the measurements to our favorite version, so I could share the recipe with you!

Comfort food doesn’t need to be a guilty pleasure. This chicken pie is loaded with green vegetables! Simple enough to enjoy as a weeknight meal, it’s outrageously good – warm, tasty, crusty, thyme-kissed, oven-baked goodness. Make it ahead of time, keep it covered in the fridge, and bake it when you get home from errands, or when you have people over. It all cooks in one pan! A generous hot portion of this pie and a salad makes a most perfect dinner.

Chicken Potpie

  • pie crust

  • 2 tablespoons olive oil + 2 tablespoons butter

  • 1/2 yellow onion, peeled and chopped

  • 1 celery bunch, trimmed and chopped

  • 2 cups green peas (frozen)

  • 2 cups cooked chicken (perfect use of leftovers)

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 2 tablespoons flour

  • 1 cup milk (any kind works well)

  • fresh ground pepper (to taste)

  • egg wash (1 yolk + a little water) (optional)

Turn the oven on to 375F. In a large skillet on medium-low heat, melt butter with the oil and cook the onions and celery until soft. Add the frozen peas, chicken, salt, pepper, thyme and flour. Mix in the milk stirring constantly as it thickens. Taste for salt and add more to your liking. Pour the creamy chicken and vegetable mixture onto a baking pie dish and cover with the pie crust. Cut little vents (make little cuts) on your crust, and brush the egg wash (optional). Bake for 20 minutes. When you see some evidence of it bubbling inside, it’s ready to enjoy!

with love, Damaris

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