How to make Homemade
Chicken & Vegetable Pot pie
As a kid, one of my favorite dishes my mother would make on occasion was her homemade chicken and vegetable pot pie.
She always knew exactly how to make the crust soft, flakey and buttery, while the first slice into this memorable dish would make the inside burst open with chunks of tender chicken and sweet vegetables nestled into a light cream sauce that was perfection at its best.
Recently, I ran across my mother’s pot pie recipe while sifting through her old collection of recipes.
Finding this gem was like taking a whimsical trip down memory lane of my childhood.
Since I plan to include many of her traditional family recipes in my upcoming cookbook, I’m glad I added her pot pie recipe to the top of my “Try this first” list!
The beauty of writing a cookbook is that it forces me to consider each recipe and how I might improve the quality of the ingredients without compromising the flavor and taste of the dish.
Because my mom chose ingredients that were often more “pocket book friendly” like Crisco Vegetable Shortening instead of an organic alternative with less harmful additives, I have been on a mission to recreate her traditional recipes.
They are still delicious, still homemade, but maybe just a little bit better for you. And since I am feeding my family now, these are the details that matter most to me.
The next time you need a super easy, super delicious recipe the entire family will love, give this Chicken and Vegetable Pot Pie recipe a try.
One day, your kids just might be telling their children all about their favorite recipe mom used to make when they were kids – homemade pot pie.
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