Alright, it looks like we are back in action here on Wholefully. Sorry for the daylong outage if you experienced it. The folks at BlueHost graciously gave me a new IP address so AT&T wouldn’t blacklist me anymore. Welcome back! Let’s eat some food.
Who else remembers those little 59 cent Banquet chicken pot pies that you would get from the frozen foods section? I’m sure they’re still around, but to me, those little suckers scream, “child of the 90s.” They were so salty and the vegetables were pure mush. And the sauce almost had a rubbery consistency. My brother and I used to live on them during summer vacation from school. Between that, ramen noodles, and Dinty Moore beef stew, we pretty much had a monopoly on the MSG consumption of Southern Indiana.
So these? These are not those pot pies. These are homemade. And creamy. And full of veggies. Oh, and easy! The veggies are cooked in the base for the gravy and the crust is just a simple store-bought puff pastry sheet.
I chose to make these guys into true pot pies and bake them off in soup mugs, but feel free to bake this in a baking dish. Although, you have to admit, the little personal-sized mugs are super adorable. Especially for a dinner party. If you do things like that.
I’d say that chicken pot pie is high up on my all-time favorite comfort foods list. In it is everything that is good about the world. Colorful veggies, plump chicken, flavorful gravy and a flaky, buttery crust to help tie it all together.
I went the traditional route with the veggies here, but feel free to experiment with whatever you like. Pot pies are incredibly adaptable. Make this vegetarian. Make it with seafood (lobster pot pie? yum!). Make it with more sweet potatoes. Make it without carrots. Whatever floats your boat.