Last week was I was craving my mom’s food. I wasn’t looking forward to cooking for myself, and more than anything I wanted her to come make me her famous chicken pot pie. Unfortunately she lives roughly 10 hours from me and that wasn’t going to happen. So after calling her one night and begging her to come make it for me, she did the next best thing and sent me the recipe. It wasn’t quite the same, having to chop up all the chicken myself, and I don’t think it was quite as good as hers, yet it was great to have a piece of home here.
People usually have very strong feelings about chicken pot pie. I personally love it, but it always surprises me when I hear such adamant responses about it. I have had a bad pot pie, and nobody likes that, but until you have tried my mom’s recipe, I don’t think you should rule it out of your life. Granted, it is not easy to make, but anytime you’ve got a spare few hours and are craving some good home cooked food, this is the perfect recipe.
Chicken Pot Pie (2 servings)
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
dash pepper
2/3 cup milk
1/2 cup water
1 cup cooked chicken
1/2 cup frozen mixed corn, carrots and peas, cooked and drained
1 package refrigerated biscuits
Cook onion in margarine till tender but not brown. Blend in flour, chicken bouillon granules, salt, and pepper. Add milk and water. Cook and stir till thickened and bubbly. Stir in chicken and vegetables: heat till bubbly. Pour into small casserole dish. Quarter some of the biscuits and place on top of hot filling. Bake according to directions on biscuit wrapper.
