As I look back on my childhood, I would describe it as very stable. I knew when I came home from school that Momma would be getting supper ready and Daddy would be arriving from his plant job soon. Our weekends consisted of visiting grandparents and cousins. We did attend our school ballgames. There were some afterschool activities. Why I only knew one schoolmate that had divorced parents when I was in junior high. My other favorite activity was reading.

Momma sometimes had to attend meetings, usually with the Methodist church ladies. She was in the Mary Martha Circle. They held Bible Study and cooked for the sick. They participated in programs for those in need. She did not play cards and she certainly did not drink except for the occasional Cherry Bounce or Mogan David wine at Christmas time. I guess what I am saying is that my life would seem awfully dull to my grandchildren who are engaged in every activity known to mankind. Water Polo, music, gymnastics, swim….all competitive, of course. My daughter spends more time in her vehicle than she does at her home. She probably will not read this of course until after I am dead. Who can get mad at a dead woman?

When Momma left us to go to her occasional, she would have those chicken pot pies by Swanson’s for us to bake. No microwave. Those came much later. I loved those little pies with that double crust. The filling was creamy with peas and carrots. Yes, vegetables, I ate a few.

I have been thinking about that lately..eating those pot pies. And along comes my friend with a hen pie bird. Pie birds or pie vents have been around a long time but I never knew of anyone in my family to use them. We use a knife and just make slits to vent pies. Click here to see a Little Red Riding Pie Vent. Wouldn’t that be a decorative addition to a pie you make in the future?

Well, I decided to make my own Chicken Pot pie. The filling can be made a day ahead and kept covered in the fridge. It is a rich and delicious one dish meal. I love using the Pillsbury Pie dough.

I put the dough in the plate, flute the edges and place a piece of parchment paper in the bottom. Then the pie weights hold it down. After I bake, I gently remove the weights and paper. It will appear wet so I slip it back in the oven a few minutes. There is nothing worse than raw pie dough so I always bake a few minutes first before adding my filling.

I actually cut a circle in the middle to slip the pie bird in. It sets in the filling. A little egg wash on the top will turn your crust golden brown. And there you have it. Is it better than Swanson’s Pot pies? As a child’s memory recalls, I would have to say it was a close race.

Yield: 1 9-INCH PIE

DOUBLE CRUST CHICKEN POT PIE

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Thick filling full of chicken, peas, carrots and sweet potatoes between a flaky crust.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 45 minutes

Total Time 1 hour 40 minutes

Ingredients

FILLING

• 1 cup chopped onion, celery, bell pepper
• 1 stick butter (4 oz)
• 3/4 cup flour
• 3 cups chicken broth
• 3 cups chopped chicken
• salt and pepper to taste
• 1 cup frozen carrots and peas
• 1 large sweet potato, cut and cubed and boiled until tender (can use white potato)
• 1/4 cup heavy cream

PASTRY

• 1 box Pillsbury Pie dough (2/bx)
• 1 egg, slightly beaten

Instructions

FILLING

In a small pot, boil the peeled, cubed sweet potatoes until you can stick a fork in them. Drain off water and set aside.

In a large pot, melt the butter. Add the chopped seasoning and saute until clear.

Stir in the flour slowly, stirring constantly. When all the flour has been added, the mixture will become bubbly. Pour in the broth and stir constantly.

Cook this mixture until you see it thicken like pudding.

Add chicken, vegetables, and sweet potatoes. Stir well.

Set aside if you are going to complete the same day.

If you are making this filling a day ahead, cool and put in a covered container and refrigerate.

CRUST

Preheat oven to 375 degrees.

Roll the first crust between two pieces of wax paper. Lay in a pie plate. Flute the edges.

Cool pie shell about 20-30 minutes. Place your filling evenly in the shell.

Roll out the second pie shell. Place on the top of the filling leaving about an inch of dough. You may have to trim. Fold the dough under and flute or pinch to the undershell.

Put slits in the top middle so steam can escape.

s or until golden brown. Brush the beaten egg generously on the top of the dough.

Bake about 45 minute

Notes

I use the chopped fresh seasoning from the grocery store. Also use a rotisserie chicken.

You can make the filling a day ahead.

I used a pie bird to vent my pie but you can cut slits in the top.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 322Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 468mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 12g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.