Cooking with Love: Chicken Pot Pie

 I believe that cooking is one of the true comforts of home; it's one of the best ways to show someone you love them. Cooking is also a fantastic way for me to be creative. That's why I relish crafting a good meal for friends and family, or putting out a spread for teachers at book fair time. Planning the menu is fun, and I love lingering around the table afterwards chatting or playing games. It's so satisfying when I see people go for seconds and there are no leftovers. 

Pioneer Woman is one of my favorite sources for recipes. Grabbing key ingredients and ideas from two of my favorite West Greenville shops, Revival Butchery and Naked Pasta, is always a treat. I often don't know what I'm preparing for dinner until I walk into either place and find inspiration. What's more inspiring than pasta that's just been made or freshly ground beef?  Mmmmm! So good! 

The last time we got a craving for chicken pot pie, I decided to make one from scratch, something I've never done.  I went with Ree's easy chicken pot pie, recipe, but made it double crusted with store bought pie crust from the refrigerator section for the bottom and a puff pastry top. I saved time by using a rotisserie chicken and frozen peas and carrots.  Oven roasted asparagus completed the meal. It was delicious and comforting. 

When I look back to my childhood, I remember how good it felt to come home, so hungry for dinner, smelling my mother's cooking as soon as I walked in the door. Spaghetti after softball practice, Chicken Cacciatore after band. I appreciate the memory of this now more than I did when I was a kid, and wish I had been more grateful.  

I'm adding chicken pot pie to my list of go to comfort meals to prepare, alongside hamburger steak with mashed potatoes, shepherd's pie and good old fashioned chicken soup.  It feels good to make it, share it, and eat it!