The Ultimate Comfort Food Just Like Grandma Made It
One of the very first recipes my grandmother taught me was chicken pot pie. We often used the leftovers from the night before, added some heavy cream or cream of chicken, and scratch made a buttery crust. Whenver I serve this meal to my children I remember sitting with her at her table picking the crust right out of the pan.
It was usually just her and me. Mom would leave me with her on nights she worked late and she’d teach me her favorite recipes. We’d sit and talk, two forks hovering over the pie, leaving enough for a late dinner for mom. She often found us at the table still laughing or picking at her leftovers struggling over my math homework.
I love telling the kids stories of my grandmother. I love even more sharing the recipes she passed down. While her pie was always a little different, full of the night before’s leftovers, this recipe comes so close. It’s the crust and fresh herbs that make all the difference. The cold butter and buttermilk make the crust rich and flaky. It’s the longest portion of the recipe and the most essential.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If you are out of heavy cream use 2 cans cream of chicken in place of the cream and broth.
Recipe and image courtesy of Two Peas & Their Pod
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