For one of my wedding showers back in 2002, bestie C’s sweet mother gave me what is still, to this day, one of my most prized, well loved and dog-eared cookbooks – Cherokee Entertains.
She sweetly inscribed the front cover and thoughtfully listed her own favorite recipes. Over the last nine years, I’ve made all of them and more, thinking of her, the epitome of so-Southern grace and charm, each and every time one of her favorites graces my table and nourishes my family.
So, for this month’s Sunday Supper feature, I simply had to share the most mouth-watering, comfort-inducing, from-scratch Chicken Pot Pie that I’ve ever had the pleasure of dining on. It is a bit involved, but is wholly worth the effort.
Chicken Pot Pie
1 c onion, chopped
1 c celery, chopped
1 c carrot, chopped
1 c new potatoes, chopped (I add this)
1/3 c butter, melted
1/2 c all purpose flour
2 1/2 c chicken broth
1 1/2 c half and half
1 tsp salt
1/4 tsp pepper
1 small can early peas, drained
4 c cooked chicken, chopped
1/2 package frozen puff pastry, thawed
Saute onion, celery and carrots in butter over low heat for 10 minutes. Add flour, stirring well. Cook 1 minute, stirring constantly. Combine broth and half and half; gradually stir into sauteed mixture. Add potatoes. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt, pepper, chicken and peas; stir gently. Pour into shallow 11×17 baking dish. Top with pastry; cut slits to allow steam to escape. Bake at 400 for 40 minutes or until golden brown.
And I’ll have you know that she dines out of the very same blue willow china that we do.