Eating healthy is good. Eating a plant based diet of fruits, vegetables, and legumes is even better. And then, there’s chicken pot pie. There’s nothing vegan about it, but it sure is delicious. And that’s ok. With me at least, but, whatever floats your boat. All things in moderation right?
For me, food is love. I’ve found, as I grow older and expand my culinary prowess, I have an inexplicable urge to feed people. It brings me joy and comfort to see someone else enjoy something that I worked hard to create, to hear an irrepressible “mmm” escape from their lips, and to know that they feel loved by me because I have fed them. At least that’s the experience I hope for. Especially when it’s something warm and deliciously comforting. Sometimes people are just hungry, and that’s ok too. I guess…
This humble pot pie full of simple ingredients and lots of calories is the epitome of comfort food, in my opinion. And sometimes when somebody you love is hurting, there’s nothing to can do but feed them, because food is love.
Beauty & The Butcher’s Chicken Pot Pie
- 2-3 chicken cutlets dice
- 1 bag frozen mixed vegetables
- 2 red potatoes diced
- 1 can cream of chicken soup
- Dash of minced garlic
- 1 box store bought pie crust
- Salt, pepper, & pinch of sage
Preheat oven to 375. Season chicken with s&p. Sauté garlic & chicken in olive oil until no longer pink. Add vegetables and sauté for a minute or two. Add cream of chicken and sage then let simmer for ten minutes. Prepare pie plate by lining with one roll of crust. Spoon mixture into dish and cover with remaining roll of dough making sure it’s securely attached to the bottom crust and sealed. Pinch pastry along the sides to firmly seal and crimp with a fork if you’re fancy. Pour a few tablespoons of milk into a cup and brush top of pie and all along crust with milk, this will give you a lovely honey colored crust! Bake until golden brown & enjoy!!!