Halloween is over and I am on a roll again apparently with the food making. Enjoy it while it last people because it comes in spurts as you may well know. 😉
So this chicken pot pie. I do love my pot pies and this is actually a remake of an old post. Over the last few years I’ve learned a thing or two about making rues and such and so I’ve improved upon this tasty little pie. And the puff pastry part? That was an inadvertent stroke of genius. Meaning, I had it in the freezer instead of regular pie crusts. Happy accident? Absolutely. Love you Bob Ross.
Can I admit to you all that I love Banquet pot pies? It’s true. I love that they are so tasty and I love that they are about a buck. This brings me to my point which is that I love good, cheap food. This recipe makes two giant pies for about $2.75/each if you can find your chicken on sale like I did, one of which you can absolutely freeze and reheat later on an I-don’t-feel-like-cooking night. I use a whole chicken but you can short cut this recipe and use a rotisserie chicken and ready-made chicken stock if you don’t have all day. Truly though, the Crock-pot does the work so it’s not like I’m talking about slaving away all day long on this because it’s actually quite easy to make. So let’s get on with it, shall we?
P.S. This has been kid approved and in fact they even went so far as to say they liked the way it smelled. OMG. #winning