Chicken Pot Pie, and I Don’t Care
Be honest. You’re singing that song right now, aren’t you?
Once in awhile I substitute another phrase for “Jimmy Crack Corn.” A few days ago, while scanning the breakfast menu at Nomz (our new favorite Marysville diner), I began quietly singing, “Chicken fried steak, and I don’t care. Chicken fried steak, and I don’t care. Chicken fried steak, and I don’t caaaarrrrre! …” until I looked up and saw Dave watching me with an expression that makes me think he thinks it might be time to put me away somewhere. If I up and disappear, you know what happened.
Here’s a recipe that manages to be comfort food and company food all at the same time. Like all pot pies, it’s completely personalize-able. Don’t like mushrooms or peas? Take them out. Prefer green beans? Add them in. Want to swap beef or turkey for the chicken? Go for it. It’s your tummy.
[amd-zlrecipe-recipe:11]
Right out of the fridge (which is the only reason all the filling has stayed put).
But a minute or two in the microwave fixes that.
You could skip the plate and go straight to the bowl …
Here are a few pictures of the process:
Chicken stock from Costco
Shallots
Filling
Crimping
Done
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