Throughout the last week there have been several things that made me feel like our new apartment is home. My husband falling asleep with my son while reading books at bedtime. Finding little baby dolls under the kitchen sink, in my chair, in the bathtub. Unpacking children's books that have been in storage for 2 years that I used to read to my son when he was a toddler. And watching everyone dig into this chicken pot pie at dinnertime.
I started with a bone-in chicken breast, but this would be really easy with leftover chicken. I salted the chicken breast and roasted it at 400 degrees for 10 minutes, then dropped the heat to 350 for another 30 minutes. While that cooled, I chopped 1/2 an onion, 2 celery stalks and a cup or so of carrots. Got them started cooking in oil in a deep skillet, then added a minced garlic clove and 4 cups of chicken stock. Simmered to soften all the vegetables, about 10 or 15 minutes. While that was simmering I chopped up the chicken and discarded the skin and bones. I also made a slurry with some of the simmering stock and 1 tablespoon of flour. When the vegetables were tender, I added the slurry and the chicken. Simmered to thicken; it didn't get thick enough for my taste, but I'd hate to make it too thick and gummy. I poured the mixture into a pie plate and added a refrigerated prepared pie crust to the top. I cut some vents in the top and baked at 350 degrees for 30 minutes. Let it cool a few minutes, then served.
I almost made this into chicken and dumplings, instead. Here's one to try:
[link href="https://landcruisers.info/Recipes/Creamy-Chicken-and-Biscuits-Recipe" link_updater_label="external_hearst" target="_blank"]Creamy Chicken and Biscuits
— Kim Walker