In my book, there are a number of things that conjure up the warmest of feelings -- a roasted chicken, a baked winter squash, a warm bowl of soup, and a pot-pie.
I have childhood memories of pot-pies. But, these pot-pies weren't homemade. They were the Banquet pot-pies that you find in your grocer's freezer case. And we were only allowed to have them on special occasions. Namely when Dad went out of town and Mom didn't feel like cooking. On those special nights, we'd find ourselves snuggled on the couch with a rented movie and pot-pie -- hot from the oven, and flipped out (upsidedown) into a soup bowl. I liked to eat the filling first, saving the crisp, buttery top crust for last.
Oh, yeah. I have great memories of those trans-fat-filled treats. But, these days, I think I can do them one better. By making my own.
This weekend's pot-pie making affair started with a load of chopped vegetables -- some carrots, a few tender white turnips, a butternut squash, and a few freshly dug Yukon Gold potatoes. You can see that our grown-up version already beats out those Banquet pot-pie imposters -- and we haven't even gotten past the first step!
But, don't think that I'm entirely virtuous. These vegetables went into the oven to roast with a splash of bacon fat (oh, yeah! that's for flavor, babe) and a bit of dried thyme.
After waiting patiently for 10-15 minutes while the filling sets up, I allow myself the indulgence of cutting the first slice. And then another for Peef.
Roasted Vegetable Chicken Pot Pies

©BURP! Where Food Happens
Yum, looks delicious!
ReplyDeleteI ended up dropping the bottom crust on my pot pie to try & save a few calories.
For some reason, I remembered Banquet pot pies being so good. Then when I bought one as an adult, it didn't taste the same :)
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ReplyDeleteOh man, I have the same warm feelings of those trans-fat delicacies :) We had ours when Mom was out, and Dad came home too late to make anything. Yours is much more grown up and better for you though. And squash totally squashes any type of peas and carrots :)
ReplyDeleteThat looks, well....freaking awesome! I totally want to dig in right now!
ReplyDeleteGreat for this time of the year.
ReplyDeleteOh, fantastic!! I've only tried to make pot pie once, and it was a disaster - soggy bottom pastry time!!
ReplyDeleteHowever... I do have a 10" cast iron skillet, so absolutely must give this a go!!!
I love your pot pie recipe! No peas!!!
ReplyDeleteok, this is the 5th chicken pot pie recipe i've seen - I'VE GOT TO MAKE IT! it looks so good.
ReplyDeleteI would kill for some of that chicken pot pie. Oh major craving now.
ReplyDeletei hate most chicken pot pies. not only are the crusts lame, but the insides are gross too--more cornstarch than anything else. i love your choice of veggies, and your crust looks great too. finally a pot pie i can get behind! :)
ReplyDeleteThat pot pie looks pretty perfect to me! Something about it resting in the skillet makes it all the more appealing. :-)
ReplyDeleteMy very favorite savory pie! Yours looks very professionally done.
ReplyDeleteWhat a great way to use the cast iron skillet for a pot-pie.
ReplyDelete