“Sometimes you don’t have to have a recipe. Just go with what’s in your heart. Close your eyes and just taste…you’ll know what it needs” ~ Mama
When I was a little girl, one of my fondest memories around this time of the year was getting off the school bus, the crisp fall air blowing leaves around the house, and running inside as fast as I could to see what mama was making for dinner. Nothing mama cooked was bad, but of course I had my favorites, and her Rosemary Chicken Pot Pie topped them all!
Mama wasn’t real big on having me “underfoot” while she was cooking, so I usually assumed my position on top of the refrigerator. Yes, you read that correctly! It overlooked the stove and gave me a bird’s eye view of what she was cooking without getting in her way. She was ok with that.
Mama’s been gone for many years, but her cooking still lives on in my home. I loved to serve my daughter, sons and husband the same meals my mom made with so much love and that familiar twinkle in her eye. Soon, we’ll be feeding these same meals to our grandchildren and I know they will love them as much as we do. I think that makes mama smile 🙂
Mama’s Rosemary Chicken Pot Pie
- 2 pie crusts, or 2 rolls of puff pastry, store bought or homemade
- 1 1/2 cup rough chopped, roasted chicken, store bought or homemade
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 large diced potato – Pre-baked or boiled
- 1/2 cup sliced mushrooms
- 1 small can peas and carrots
- 2 Tbsp. fresh Rosemary
- 1 Tbsp. fresh Thyme
- Salt & Pepper to taste
- 1 egg white
*NOTE: These are mama’s traditional ingredients. But like she said, this is one you can make your own to suit your own tastes. I like to add whatever I have extra of in the fridge. Artichokes, spinach, broccoli, celery, green beans, lima beans and water chestnuts all make excellent add ins to any type of pot pie. If you add celery, use the leaves! They add tons of celery flavor to any dish and perfectly edible! Also, for a SMOKEY, spicy flavor (SERIOUSLY YUM) add 1 tsp. chipotle adobo sauce to your pie.
Coat a pie plate with non-stick spray. Place one crust or puff pastry sheet in the pie plate and form to fit. In a bowl mix all other ingredients. Pour into prepared pie shell. Top with second pie crust or puff pastry and secure the edges by either pinching or using a fork. You can add cut outs to the top crust or just cut slits to allow steam to escape. Brush with egg white. Bake at 375 for about 45 minutes or until crust is done and golden brown.
Beef Pot Pie: Use leftover roast beef or stew beef, and substitute cream of chicken soup with beef consume. Root vegetables such as sweet potatoes are great to add in this version.
Ham Pot Pie: Use diced ham instead of chicken. Broccoli, baby limas and cheddar cheese are great add-ins for this version. You can also sub the cream of mushroom for cheddar soup to this recipe for an extra wow!
Seafood Pot Pie: Use salad shrimp or bay scallops instead of chicken. Replace the cream of chicken with cream of shrimp or lobster bisque.
Life is too short to eat ugly food y’all.