Chicken pot pie

Oh, the glorious chicken pot pie. My favorite meal. My birthday dinner every year since I can remember. The words that make my eyes light up when mom tells me that's what we're having for dinner. The leftovers that I always had dibs on, and the pre-dinner treat of the "extra crust" (trimmings) mom would pop in the oven for me. With its flaky, buttery crust and big chunks of chicken with peas and carrots in a creamy sauce touched with a hint of thyme...mmmmmm, heaven.

Over the years, I have tried several times to make chicken pot pie myself, but it never turns out as good as mom's. Somehow the crust would be drier or wetter, wouldn't roll out so smoothly like hers or form those perfect scalloped edges around the pie plate. The filling would lack salt or be too liquid - not thick enough to cut slices, just a mess I had to scoop into a bowl.

But now more than ever, I am determined to master this delectable culinary creation, before I lose my mom's version and can't make one for myself. So I tried this week, and I think came closer than ever to the Mom Standard. I used regular flour instead of trying to go healthy but less dependable with whole wheat. I chilled the Crisco before making the crust, because I know it's important to have cold ingredients. I didn't panic when the pie dough initially seemed too dry, like it wouldn't all stick together. I just kept balling and kneading and squeezing, letting the warmth from my hands moisten the dough that last little bit. I rolled it out, methodically rounding and smoothing the edges, and turned it over frequently, before it had the chance to stick to the counter. The filling is really surprisingly easy to make - just 3 T. each of butter and flour, then whisk in 1.5 cups each of evaporated milk and chicken broth - slowly, to avoid lumps. Add 1/2 t. salt and 1/8 t. each of black pepper & thyme, and then 2 cups of cooked chicken and a package of cooked & drained peas & carrots, and let that cook a little bit til thickened.

Pouring that chickeny goodness into my crust-lined pie plate and placing the top crust over it, I had to be proud of my attempt. I tucked the edge of the top crust under the bottom crust and pinched them together, working my way around the circle. I cut slits in the top for steam, and then placed it in the oven on my trusty juice catcher (in case it decided to spill over), with the crust protector around the rim so it wouldn't burn.

The greatest thing about making chicken pot pie for me, myself and I is that I get to have it for 6 different meals - every day for a week! I do that with a lot of casseroles I make, but knowing that a meaty slice of chicken pot pie is available for lunch or dinner day after day just takes the week to a different level. I took pictures, so I'll try to post them if I can find time to download them from my camera this week!