I haven’t made chicken pot pie since before my husband passed away, and that was eight years in June. I used to make individual pot pies in medium sized ramekins with no bottom crust, and just a puff pastry topping. It was very similar to the cock-a-leekie pies that we used to get when we were in Scotland. Today I decided that I wanted a genuine potpie with two crusts. I also wanted it loaded with chicken and full of vegetables. To make things easier on myself, I did all of the cutting of vegetables and cubing of chicken the day before, so this went together very quickly. I am now 100% sold on the two crust pot pie, this was magnificent! It is a perfect comfort food. Everyone is going to love it.

Chicken Pot Pie

1/3 c. butter

1 c. sliced carrots

1 c. chopped celery

1 c. sliced mushrooms

½ c. diced yellow onion

1 t. minced garlic

1/3 c. flour

1 t. Montréal Chicken Seasoning

¼ t. kosher salt

½ t. freshly ground black pepper

1 t. dried thyme leaves

1¾ c. homemade chicken stock

1/3 c. whole milk

1/3 c. heavy cream

3 c. cubed cooked chicken

1 c. frozen peas

2 crust pie crust*

Egg wash: 1 large egg beaten with 1 T. milk

Melt butter in a 12” skillet over medium heat. Add vegetables (carrots, celery, mushrooms, and onion) and sauté, stirring occasionally, until onions become transparent and butter starts to lightly brown, 10-12 minutes. Stir in garlic.

Using a wooden spoon stir in flour, chicken seasoning, salt, black pepper, and thyme. When flour has become well incorporated with the vegetables, stir in chicken broth, milk, and cream. Simmer over medium heat for 2-3 minutes and then stir in chicken. Simmer 10 minutes longer until very thick. Stir in peas. Remove from heat and set aside.

Preheat oven to 425°F.

Carefully place one pie crust into a 9-inch deep-dish pie plate. Spoon the chicken and vegetable mixture into the crust. Cover the pie with the second crust and crimp the piecrust with a fork or your fingers to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape.

Using a pastry brush, brush crust and edges with egg wash. Bake for 32–38 minutes or until the top of the crust is golden brown. If edges of crust start getting too brown, cover with a piece of foil or a pie crust shield.

Remove from oven and cool for at least 10 minutes before serving.

If there are leftovers, they reheat beautifully.

* You can make your own if you feel so inclined, I never do.

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There is nothing more comforting than homemade chicken pot pie, and I love it, but I don't like to make it. Frankly, it's a bit of a pain. But when I have a hankering for chicken pot pie, unless I want to bake a frozen one (and in the interest of full disclosure, I have been known to do this), I far prefer homemade.

Recently I found a recipe for chicken pot pie made in a slow cooker (Read: the filling is made in the Slow Cooker). It was a recipe of P. Allen Smith's, and I gave it a try, adapting it as I went along. It's only slightly easier than the more labor intensive version, but I liked the fact that I could put it all together early in the day when I have the most energy, and let it simmer on its own, to be ready when I was exhausted and wanting to sit down to a good meal. He had a homemade crust on top of his, I didn't want to bother with that, so I used a biscuit topping to top mine, and I loved it!

Here is my adaptation of P. Allen's recipe:

Slow Cooker Chicken & Wild Mushroom Pot Pie

Sauce Ingredients

2 tablespoons unsalted butter

3 tablespoons flour

2/3 cup whole milk

1 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

Filling Ingredients

2 boneless, skinless chicken breasts, cut into bite sized pieces

1 cup peeled and cubed Yukon Gold potatoes

1/2 cup frozen peas

1/2 cup frozen corn kernels

1/4 cup diced carrots

1/2 cup diced celery

1/4 cup diced yellow onion

1 ½-oz. pkg. Melissa’s dried porcini mushrooms

1/4 teaspoon dried thyme

1/2 teaspoon fresh rosemary

1/4 teaspoon paprika

1/4 teaspoon ground pepper

1/2 teaspoon salt

2 tablespoons milk

Hydrate mushrooms according to package directions while you are preparing the rest of the ingredients; rough chop.

To make the sauce, melt butter in a 9"-10"skillet. Add flour and brown, whisking occasionally. Add milk, chicken broth, salt, and black pepper. Whisk to incorporate and pour into crock pot. Add chicken, potatoes, onion, carrots, mushrooms, spices, and milk. Stir; cover and cook on low for 4 to 6 hours.

Add the corn and peas to the chicken filling and transfer from the crock pot into an 8-inch round baking dish (I used four individual serving dishes). Top with the homemade biscuit of your choice, any piecrust you have on hand, or a square of puff pastry. Bake in a preheated 400° F oven for 15 to 20 minutes or until the filling bubbles and the crust is golden.