It's been one of those weeks where I'm not motivated to do very much. It doesn't help that it started getting light at 8:00 a.m. here this week. What's more, at 7:30 a.m. it's totally dark and feels like it should be 4:00 a.m. instead. Ugh. Alan reminded me that we'll turn the clocks back next weekend and then it will be lighter in the morning...but dark at 3:30 p.m. Lovely.
But let me tell you about some wonderful pot pies I made last week...when I was more energetic. You can find the recipe here. I've made pot pie from scratch before but always either with leftover rotisserie chicken or cooked pieces of boneless breast to add to the filling. For some reason--and it's worth saying it this way because boy is it a time killer--I decided this time that I would boil a whole chicken, make my own broth, and then de-bone the meat and use it and the broth for the pie.
Honestly, eating a pot pie that is 100 percent made from scratch is just the best. No worries about any fillers, chemicals, or puny vegetables. Having said that, making a pot pie this way is not for the faint of heart. It's not at all difficult, just very time consuming. So, if you have a couple extra hours laying around, please do yourself a favor and make this delicious recipe. It's absolutely perfect for these fall days that just keep getting shorter and shorter.
Yum! My mother-in-law made us wondeful pot pie when she was here the other week... with enough leftover for the freezer. I need to remember this the next time we roast a chicken. I'm good about using the bones for stock, but could also use the leftovers for pot pie. What a great fall/winter meal!
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