Chicken pot pie is the ultimate comfort food and it becomes even tastier AND portable with this simple recipe.
I love all things fall; pumpkin errythang, sweaters, and comfort food. When the weather starts to get that crisp chill in the air, I want to make all.the.dishes. All the savory, comforting, hearty dishes. Chicken pot pie is the ultimate comfort food in my opinion. All that delicious chicken, creamy sauce, and tender veggies lovingly wrapped up in a flaky pie crust–pardon me while I wipe up my drool. This recipe can cure what ails you–after all, it’s practically a reeeallly thick chicken noodle soup wrapped in a cracker. I mean, hello, what’s not to love about that? This recipe isn’t necessarily the most healthy of dishes, but when you NEED that hit of straight up love through food, give this dish a go and see how good it treats you.
Right after I had my son, Theodore, a friend from my mom’s group brought me these chicken pot pie turnovers for dinner. *Ya’ll* I was deep in the fog of no sleep, leaky boobs, and dealing with a painful scare from my c-section. This meal was a god-send. It was the perfect comfort food I needed, and bless her heart, she made plenty for leftovers.
That’s the thing about comfort food–it has the ability to cheer you up and make you feel cozy. I think at one point she sent me the recipe, but I lost it. I consulted some OLD cookbooks that were gifted to me by some kind ladies during my in-home care days to see if I could find a recipe that worked. This particular cookbook is called The Charlotte Cooks Treasure and was a compilation of recipes from the Charlotte Ladies Auxiliary Club in 1967. It’s a treat to look through this old cookbook and see what types of recipes were popular. Apparently all things jello molds and aspic dishes were the rage, but there are some true gems like this chicken pot pie filling recipe. I used Laverne Hodges recipe for the filling and modified it using the pie crust to make it into turnovers instead of a pie with a double crust.
Mrs. Hodges knew her way around the kitchen even when she was 86 and I was caring for her in her house. She used to make me little treats like butterscotch haystacks and pineapple fizzy drinks when I had been away for a few days. She was a special lady and I’m happy to know others will enjoy her recipe.
I think the secret to this amazing filling is adding cream cheese. I’ve made lots of pot pies and it’s usually with a flour roux, chicken, and veggies. Adding cream cheese makes it extra creamy and delicious.
The awesome part of this recipe is that it can be made with chicken or turkey. It’s perfect for those Thanksgiving leftovers!
Use #3mckitchen and let us know how this comfort food goodness treats you. What’s your favorite fall comfort food?
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