My husband has always enjoyed chicken pot pie. Not the Pennsylvania Dutch kind, which is what I grew up on. He likes the kind that is baked in a pie pan.
MCCPP (Marie Callendar Chicken Pot Pie) was a standard on our shopping list for many years, and it was so easy to pull one out of the freezer for a quick meal on a night that I wasn't up for cooking.
Well, we've been working at eating better over the years, and I've been trying my hand at cooking from scratch a lot more.
So I finally gave it a go and made my very own, all-scratch-including-the-crust chicken pot pie.
It only took me ten and a half years
to get up the gumption to try it.
I don't make any claims about raising the chicken or growing the veggies or churning the butter myself, but, for this pastry-challenged girl, it was quite a feat.
The verdict was a thumbs-up (although, everyone agreed that it could've used a little more seasoning than the recipe called for).
I would like to point out, though, after all of the wrestling I did with the pastry dough, it came out quite well. If you look closely at the picture, you can even see the flaky layers in the crust!! That was enough to satisfy me.
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