I have a confession to make. I always disliked Chicken Pot Pie. Only, I’m not sure I ever actually ate it to know that I didn’t like it. It was more the concept. I mean, meat pie? I don’t even like cooked fruit pies (much to my pie-loving mother’s chagrin and dismay). Plus, it usually contains mushy peas and a gravy looking substance. Just, no.
A few years back, I actually was served some for the first time since I could remember and it wasn’t bad. The crust was good. I could eat it. Then sometime in the last several months I got brave and decided to try making it for myself. It turned out pretty good! Unfortunately, I don’t think I saved the recipe or wrote down what I did, so when Tom requested I make Chicken Pot Pie this week, I had to start at square one. Well, almost. The one thing I did remember was that I had used my apple pie crust recipe for the pot pie crust — although, it’s not really my recipe; it’s from Tom’s mom who is world renown for her apple pie (or, at the very least, a family legacy).
So, crust: check. Filling…let’s see…with spring asparagus coming in and not wanting to go to the grocery store for additional produce, I decided to use what I had on hand. I had though of doing bacon wrapped asparagus to use some of it up, but then I thought: why not throw both of those in the chicken pot pie? It was a good idea. I actually prefer the asparagus to whatever vegetables I used last time. And bacon? Can’t go wrong there. The one thing I couldn’t figure out was the liquid gravy/soup/sauce to mix in with the filling. I could not for the life of me recall what I used last time. I had some condensed cream of chicken soup in the pantry so I decided to use that. Next time, I’ll look at some other options. Something about canned soup grosses me out, too. Especially when there are chunks of canned meat in there. I have texture and canned food issues, okay. Leave me alone. Anywho, canned soup or not, it tasted good, and if I don’t come up with a better filling solution, I will use it again.
Springtime Chicken Pot Pie with Asparagus and Bacon
Ingredients:
For the Crust:
- 3 boneless, skinless chicken breasts, grilled until just done
- 5 strips of bacon, cooked and crumbled
- 10 asparagus spears, chopped into 1-inch pieces
- 1/3 cup onion, diced
- 1 can condensed cream of chicken soup
- 12oz water
- Salt, pepper and garlic to taste
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