One of my favorite memories of my Pop-Pop after he was diagnosed with cancer is the night my Mom made Chicken Pot Pie for all of us. Growing up (mine, not his!) Pop-Pop wasn’t allowed to eat anything remotely like pot pie because of his heart. Only egg whites, margarine, and the other delicious 1980’s “heart healthy ” food. But after he got sick, any and all calories counted, so this pot pie was the perfect rib-sticking, thigh-slathering, and artery-clogging deliciousness we all desired during that rough time.

Mom’s Chicken Pot Pie is relatively simple – butter, chicken broth, milk, pie crust, corn and onions. That’s it. Well, and chicken. Start to finish this is done within an hour and twenty minutes. Perfect for a weeknight where you have a little extra time, but it doesn’t take hours. You can also make this ahead of time, and freeze it (sans pie crust) to pull out on a crazy busy night and have dinner within the hour.

Recipe

• 1 pie crust (my favorite is Trader Joe’s)
• 2 c cooked chicken (store bought rotiserrie is perfect!)
• 1 bag frozen corn (can also sub in fresh, off the cob [2 cups])
• 1 medium onion, diced
• 3/4 c butter
• 3/4 c flour
• 1 3/4 c chicken broth (usually this is about 1 can)
• 2/3 c milk
• 1/2 tsp salt and pepper (then to taste)
• 1-2 tsp herbes de provence (optional)
• 1 or 2 diced cooked potatoes (optional)

Create a roux by melting the butter over high heat, and then stir in flour. Cook for 2 minutes, stirring constantly. Add chicken broth, milk and salt and pepper. Bring to a boil, then simmer until thickened (about 10 minutes). Stir in chicken, onion and corn and cook until hot. If using potatoes, add these in too. Season with herbes de provence if desired.

Transfer mixture to a baking dish, and cover with pastry. Cut holes to vent and bake for 40 minutes or until crust is golden and pie is bubbling.

Bon Appetit!

Tip: To freeze this flat, place in a freezer-safe gallon bag or freezer-safe glass container. Add pie crust before baking. Can bake from frozen or defrosted. Keeps for 3-6 months.