One of my fondest memories of my grandmother was when she picked me up and took me out for dinner at Swiss Chalet shortly after I moved back to Canada. I was only 18 at the time, and moving halfway around the world from my family and friends was proving to be harder than I had imagined it would be, and on a particularly difficult day, she spontaneously called me up and asked if she could take me to dinner.
And it was to be her treat.
I can’t remember much about that evening. I don’t know which Swiss Chalet we went to, what we talked about, or how long we were together, but I do remember that, for at least a couple of hours, I was the center of my grandmother’s attention.
It was one of the few times I spent quality one-on-one time with her as an adult, and I can distinctly remember how she looked when she was sitting across from me…and how absolutely delicious the chicken pot pie I ordered was.
In fact, it was one of the best things I’ve ever eaten in my life.
The crust was buttery and flakey.
The filling was thick and creamy.
And with every single bite of that pie, I felt like I’d died and gone to heaven.
That night has been permanently etched in my brain, and I immediately thought of my grandmother and her kind, soft eyes when I stumbled upon this simple chicken pot pie recipe in my mother’s stash last week.
Thanks for listening to my memories – and enjoy the pie!
- 1 cups cooked chicken cut into small pieces
- 1 large onion, chopped
- 2 cups carrots, half cooked and chopped
- 1½ cups celery, chopped fine
- 3 tablespoons butter
- ½ cup all purpose flour
- ½ cup milk
- ¼ teaspoon pepper
- ½ small package frozen peas, half cooked
- 2 single pie crusts, uncooked
- 1 egg yolk
- 1 glove of garlic, crushed
- Heat butter in a large saucepan
- Add onion, garlic, and celery and cook until golden brown
- Redue heat
- In a separate bowl, combine chicken, carrots, peas, milk, and flour and add to saucepan
- Cook until thick, stirring constantly
- Pour mixture into bottom of pie crust and seal with top crust
- Brush with egg yolk
- Bake at 350F for 30 minutes
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