With the holidays right around the corner, our Sisters Share It All is featuring a quick, easy dinner idea. This was Janssen’s pick, and with a newborn coming to her house literally any day, on top of the holidays, I see why she chose it. And for me, in the midst of moving and having a newborn, it’s right up my alley.
My choice is one of my favorite comfort foods – Chicken Pot Pie. It’s one of those things that I don’t make very often, but when I do, I always wonder why I don’t make it more often. The flaky, buttery crust, the thick, creamy, and hearty filling…what’s not to love?
The best part is that you can make it ahead of time and refrigerate it until it’s time to cook. Oh, and we love making it in ramekins for some individual pot pies, but you can also make it in a regular pie pan (with or without the braided crust, of course).
1 small yukon gold potato, peeled and cut into small cubes
1/2 cup chopped carrots
1/2 medium onion, chopped
1/4 tsp dried thyme
salt and pepper to taste
1/2 cup milk mixed with 2 tablespoons flour
1 cup rotisserie chicken, chopped
1 pie crust, (I make this super easy one from Annie’s Eats, but a store bought one is fine)