In praise of pot pie

Posted on 09. Nov, 2009 by Karen Armstrong in Buying local, Chicken Soup, Recipes

Chicken pot pie is one of those dishes that can be made a million ways. Some recipes call for veggies and potato in the filling, some are just chicken.  Some have pastry on top and bottom, some are topped with puff pastry or biscuits.  For me, good chicken pot pie is all about the chicken – there has to be lots, preferably from a Manitoba farm.  Here are a few of my favourites:

Best ready to eat chicken pot pie… 

And the award goes to… Sobeys.  Available hot for take out, these are fast food for the pot pie lover.  Here in Manitoba, Sobeys fills their pot pies with big chunks of locally raised chicken in a nicely seasoned gravy that also includes a few veggies.  Topped with a thin pastry crust, these individual pot pies are tasty and very filling.

Best frozen chicken pot pie …

And the award goes to … Mum’s Country Bakery in Landmark.  If you’re a regular shopper at the St Norbert Farmers Market, you’re probably familiar with the frozen chicken pot pies sold by this family bakery.  Owner Tony Unger says the pot pies were their best selling pie this summer and I know why.  They’re absolutely delicious.  Each 8 inch, double crust pot pie is stuffed with locally grown chicken and a hint of sage.  Pop the frozen pot pie in a 400F oven and it’ll be ready to eat in under an hour.  I buy several at a time to have on hand when the pot pie craving hits (or when I need a fool-proof dinner idea).  Now that the market is closed, you’ll have to drive to Landmark but it’s definitely worth the trip.  Be prepared though, you may end up with more than pot pie in your shopping bag (things like fresh buns, ginger molasses cookies, fruit pies…mmm).

Best homemade chicken pot pie …

It was too hard to pick a “best” because there are so many nominees.  Here’s one of them

Double Crust Chicken Pot Pie
2 frozen deep dish pastry shells
2 cups frozen mixed vegetables
2 cups diced cooked chicken
1 can condensed cream of mushroom soup
1/4 tsp ground sage

Preheat oven to 350F.  Thaw pastry shells at room temperature.  Use one shell to line a deep dish pie plate.  Thaw mixed vegetables in the microwave.  Combine vegetables, chicken, sage and mushroom soup; mix well.  Pour the filling over the pastry in the pie plate.  Use the pastry from the other shell to top the filling.  Press the edges of the pastry together to seal it.  Make 3-4 cuts in the top to let steam escape.  Bake for 30 minutes until the filling is hot and the crust is golden brown  Cut into 4 wedges and serve immediately.

Serves 4

Enjoy

Tags: chicken, pot pie, recipe