I hated Chicken Pot Pie as a kid. Chicken Pot Pie was usually code for “babysitter” and a date night for my parents. And it usually came in a Stouffer’s box. Nothing against Stouffer’s, of course, but “babysitter” usually meant “Heather” and we hated Heather. So – needless to say, I’ve always harbored a bad association with Chicken Pot Pie. (Oh, and Heather, if you’re reading this, which I know you aren’t…. kids like games, not CMT.)
Gardner never had bad associations with Chicken Pot Pie – so, when we found ourselves buying heaping amounts of whole chicken (how can you resist when it’s $.99/pound on sale??) he wanted to make it. I knew that if I made the crust and he didn’t put too much fattening stuff in the filling, it’d be better than Stouffer’s, but I didn’t realize that I would come to LOVE Chicken Pot Pie. The recipe posted here is compliments of Cooks Illustrated, and is completely responsible for my change of heart.
Also – we’re looking forward to spring and the tulips that seem to cover every inch of Williamsburg during the spring months, but I think we might actually miss the deliciously hearty dishes we’ve grown accustomed to this winter…. so this post is the beginning of our farewell to the hearty dishes of winter. (I say beginning because, knowing Williamsburg, after today’s temperatures hit 50, we’re bound to see another snow flurry before the tulips are in full bloom.)
Recipe: Chicken Pot Pie