Tuesday Chicken Potpie
Talk about easy and good for “quick-night” dinners.
This is one of the first recipes that I adapted as my own and put into the dinner rotation after my husband and I got married.
We had gone to visit his parents and he DEVOURED his mom’s potpie. I asked her for the recipe and, like any great cook, she didn’t have it written down; she just put in “a little of this and a little of that”. I translated the little of this and that and started adapting it so I could adopt it as my own.
It’s gone through a couple of iterations and while a purist won’t call it a true chicken potpie, it certainly gets the job done on time sensitive nights or even just after an exhausting day. Throw in some cold temperatures outside in need of escaping and you’re looking at a cozy, comforting night.
By the way, I thought a little explanation might be in order. This is the format that I’ll be using when posting recipes, at least a few of them. Some I’ll just be able to post outright but for a few, like the chicken potpie, if I was to transcribe all the little notes I’ve made for other people when they’ve requested this, it would be a little harder to follow. Because this is how people really cook. We may have a recipe but that doesn’t mean that’s actually how we cook it. There’s always a little of this or a little of that tossed in too.
So here’s how it appears in my little “Tried and True” cooking binder. Print it off and take it as is or make it your own, covered in your notes. Regardless, I hope it satisfies, you find yourself going back for seconds, and the night is a little cozier when done.
Enjoy!
P.S. Throw a little Tabasco on your slice if you like heat. It’s yummy.
