Few foods convey comfort like a pot pie does, and I’m sure plenty of people, foodies included, will fess up to loving the frozen variety.
But homemade is always better, isn’t it? It is, but the problem with a truly homemade pot pie, at least for most of us , is the pie crust.
To do it right you should make phyllo dough or puff pastry. Second place goes to a store-bought dough, and dead last, at least in my book, is store-bought biscuit dough or a mix.
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2 refrigerated pie crusts
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 cups cooked chicken, turkey or a mix of both
1/4 cup flour
3 cups homemade chicken stock
Salt and pepper
1-2 small sprig fresh thyme
1/4 cup cream
Optional seasoning; curry
Sauté the onion, carrot and celery in a little butter for 10 minutes, add the flour and cook just until starting to brown, but lightly so it's really a blond roux. Add the chicken. Whisk in the stock, add the cream, now taste and season as needed. Simmer until thick. Place a pie crust in a pie pan, fill the pie with the cooked ingredients, top with the other pie crust and tuck in the excess, and crimp to seal. Bake according to package directions.