I have a craving for chicken pie. In early fall, my husband and I snuck out to spend a weekend in Bayfield. During our stay, we had a leisurely lunch at a funky slow-food grocery store called The Fat Radish. The chicken pie recipe they used was the best I’ve ever had; with every bite, I talked about the flavour, texture, consistency. It tastes so good.

That night I dreamed about chicken pot pie. The next day we went back to Fat Radish so I could enjoy it again, but alas… the quaint restaurant had a menu that was constantly changing. I was heartbroken and I stood there, S-O-L.

Since then, I have made it my mission to find the perfect chicken pot pie recipe. I’ve ordered it from restaurants and experimented at home, but nothing seemed right… until now.

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Ingredients

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)

Directions:

Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
Bake 30-40 minutes or until crust is golden and flaky