Here’s a post from back in 2014 about my life-long relationship with chicken pot pies.
One of my earliest joyful memories as a kid finds me meandering off, on warm summer mornings, to the community playground near my house in Cochran Field, near Macon, Georgia. My best friend Billy and I would play until our mothers brought us chicken pot pies and sweet tea. Sitting at the weathered, wooden picnic tables, we would gobble down our pot pies in their little aluminum containers (which we repurposed as treasure collectors).
I have always loved the creamy texture, the flaky crusts, the green peas and carrots, and the homey, Mama-ish warmth of chicken pot pies (or turkey pot pies but NOT cheesy or veggie pot pies). Of course, they were FROZEN SOLID forty-five minutes before I had all those lovey feelings as a child. And back then, I didn’t realize that our mothers were watching The Price Is Right or Queen for a Day instead of preparing fresh, homemade lunches for us boys.
So after buying organic vegetables from the local farm-to-table community market (doesn’t that make me sound health-oriented and grounded yet hip and on-target?), I decided to make a homemade chicken pot pie. HOMEMADE
First of all, do you have ANY clue how long it takes to chop carrots, celery, peppers and potatoes? Boil the corn and then scrape it off the cob? Finely cut the rosemary? Roll out the dough? (Okay, okay, all I did was roll it out of the carton, but still.)
But, oh my goodness, what fun! I may become a famous TV chef or something!
Swanson’s may do it faster, but not better!