Chicken Pot Pie

Chris does most of the cooking in the house, leaving the baking up to me. Occasionally though, we pair up for a meal. Last night Chris made a chicken and rice soup. He used a whole, cut-up chicken in a big pot with chicken stock, water, carrots, rice, rosemary, thyme, sage and a touch of cayenne. He boiled that for an hour, then pulled the chicken out, took the meat off the bones and threw the meat back in there. It was fantastic for dinner, and for lunch today. He mentioned at some point though that it reminded him of a chicken pot pie... which of course got both of us to thinking about dinner for tonight.



It just so happened that I had a pie crust all ready to go in the fridge... this was the pie crust I made the other day in an attempt to redeem the plastic texture of the pumpkin pie, and I was just waiting for some inspiration to use it. Chicken pot pie was certainly inspiring. Chris made a roux, then heated the soup up and mixed the roux in. I rolled out my pie crust, we poured the soup mix into a small casserole dish, put the rolled out pie crust on top and threw it in the oven. Adapting some instructions in my book Bubby's Pies, we baked it for 8 minutes at 450, then for 10 minutes at 350. It was fantastic. Rich and flavorful, the crust wasn't as flaky was I would have liked (still have to work on that), but it did not have the plastic texture that I hate (maybe the food processor is the way to go), and it tasted great. We are definitely going to be making pot pies again. YUM.