A taste of comfort

My mom used to make pot pies. I am not getting into a competition with anyone, ahem, KATE....but they are possibly the best pot pies I have ever had the joy of tasting.

I think so much of that comes simply with the comfort and warm fuzzy memories I have with and of my Mom. She is a great cook, she keep us feed with delicious food every night of the week. It was a secret that it was actually good for us.

My brother, unfortunately missed out on so many of her yummy creations as he had already moved out on his own. Adam, you must try this one!

I make these pot pies when I need a touch of love and an embrace from my Momma. Until I go to Georgia to visit her and my dad, these will have to do. :)

Here's to you and your culinary adventures, friend. Cheers!

Mary's Chicken Pot Pies
Serves 3

1 frozen pie crust dough, thawed
1/2 cup diced onion
1 rib celery, chopped
2 cups potatoes, 1/2" dice
2 cloves garlic, minced
1 bay leaf
salt and pepper to taste
dash of Italian seasoning
2 cups chicken stock
2 medium carrots, 1/4" dice*
1/2 cups frozen peas, thawed*
6 oz chicken breast, diced
cornstarch and water to thicken

* May sub 2 cups mixed veggies or 2 cups veggies of your choosing

Preheat oven to 425.

Spray individual casseroles with cooking spray. Divide pie crust into 3 balls and roll out to casserole width. Set aside.

Saute chicken, onion, garlic, and celery until chicken is no longer pink. Add remaining ingredients except cornstarch and water. Simmer 15 minutes.

Remove bay leaf. Thicken with a cornstarch/water slurry. Thicken until sauce becomes a thin gravy consistency.

Divide into casseroles. Top with crust. Cut a slit in crust to allow steam to vent.

Bake 20 minutes. Let stand 10-15 minutes before serving.