Recipe: Chicken Pot Pie

I remember microwaving pot pies in my first apartment. The ones in the blue box only cost $1.69. The little cardboard bowl that it came in with that mysterious, gray, semi-reflective surface that aids somehow in the microwaving process was sturdy enough to use as a cereal bowl for breakfast the next morning. Minimal dish washing: achieved. Now I’m older and most of my shirts have big boy collars, so it’s on to bigger, better, and more complicated foods.

Put some oil in a pan and add two or three cloves of minced garlic and turn up the heat to high. As soon the garlic becomes aromatic (aromates?) add half a medium chopped yellow onion and saute until it turns translucent. Add carrots and celery, as much of each as the onion and cook until softened. Add a handful or so of peas and shaved corn and cook for a few minutes more.

Line an ovenproof bowl with pie dough and add as much picked pre-cooked chicken meat as you want. White meat, dark meat, mixed, whatever you want. I’ll say again that dark meat is more flavorful but I know that the world is against me and prizes the white stuff. No problem. More for me.

At this point, you can make a valute and pat yourself on the back or you can save some time and use cream of mushroom or cream of chicken soup. We mixed the two soups and tossed it with the sauteed vegetables, poured it over the chicken and topped it with more pie dough. Put it in the oven at 400º for twenty minutes or until the dough turns golden brown. Simple and hearty and sure to satisfy the occasional craving for good comfort food.

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