I love the way foods can be nostalgic. There are some that due to a past experiences I can never look at again (like banana popsicles that I had one too many of as a child) and others that bring back wonderful memories. This Chicken Pot Pie was brought to me one day shortly after I had given birth to Madelyn by a sweet friend. During those post-birth, early nursing days I remember being ravenous and
slowly rather quickly working my way through the dish over the next few days. My love for it has stuck ever since. Do you have a particular food that’s nostalgic to you?
Chicken Pot Pie adapted from Allrecipes
1 pound skinless, boneless chicken breasts – cubed
1 cup sliced carrots
1 cup frozen broccoli
1/2 cup frozen corn
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 can chicken broth
3/4 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F
In a saucepan, combine chicken, carrots, broccoli, corn, and celery. Add water to cover and boil for 15 minutes (you can use chicken broth in place of water to add more flavor). Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.