I don’t like chicken pot pie.
Not even a little bit.
But the Tall Boy does. When we first got married, he liked to take those tiny little frozen pot pies in his lunch. You know the ones I’m talking about, right? The kind that you warm up in the oven for like 30 minutes, and taste like cardboard. Complete with gross, rubbery “vegetables” and some sort of mystery meat that I wouldn’t touch with a ten-foot pole.
This was my impression of pot pies pretty much my entire life.
Until about eight years ago, when a coworker suggested I make a pot-pie for a special anniversary dinner for the Tall Boy.
I was unconvinced.
I mean, it was my anniversary, too. Why should I be forced to eat some goopy, mushy mess of a meat and vegetable “pie”? Seriously, if I’m eating pie, it should be chocolate. Or coconut. Black Forest, maybe. Or pretty much anything other than a pot pie.
But since we
were are actually still in the honeymoon stage of our relationship, I thought I’d surprise the Tall Boy with a special meal and give this recipe a try.
While it may not photograph well, this dish has now become a signature dish around our place. I make it every year for our anniversary, and any other special occasion the Tall Boy can talk me into it. Even if you think you don’t like pot pie, you’ll like this. I promise. Take it from a non pot pie eater like me.
If you need a special meal to impress, this is it. This isn’t a quick meal, so there is some planning time required. I usually make the filling in the morning and assemble the pie, popping it into the oven about 45 minutes before dinner. I’ve made this so many times now that I don’t really follow a “recipe” anymore, and I tend to mix and match my cheeses depending on what I already have open in the refrigerator. What I’ve listed below is the basic recipe, so feel free to switch it up to find a combination of flavors that most appeals to you!
- pie crust (I cheat and use refrigerated)
- 1 pound chicken breasts
- 1 medium onion
- 2 tablespoons butter
- sliced mushrooms (I usually use about ½ cup)
- ¼ to ½ cup sliced carrots
- 1 stalk celery, sliced
- ⅓ cup white wine
- ¼ teaspoon each: parsley, chives, and dry mustard
- ⅛ teaspoon each: garlic powder, white pepper, and black pepper
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- cornstarch (about 1 tablespoon; just eyeball it)
- 1 can cream of mushroom soup
- ½ cup sour cream
- ½ cup shredded Swiss cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons grated parmesan
- Dice chicken and onion and saute in butter over medium heat, until chicken is cooked through. Add mushrooms, and ingredients through the bay leaf. Cover and simmer 10 minutes. Remove bay leaf.
- Combine cornstarch with 2 tablespoons water. Stir into your chicken and vegetable mixture until boiling. Remove from heat.
- Stir in cream of mushroom soup and cheeses.
- Place in a deep dish pie plate. Bake at 400 for 30 to 40 minutes.
Have a great Monday!