|Now||2018||Previous||Articles||Road Essays||Road Reviews||Author||Title||Source||Age||Genre||Series||Format||Inclusivity||LGBTA||Portfolio|
Comments for Chicken Pie
Chicken pie has been a big part of my life. When my mom was single she and I ate them almost every meal.
To me they were magical edible presents. I would try to make the smallest hole possible and scoop out the innards a little bit at a time until all that was left was the crust. The crust was then dessert.
My grandparents when baby sitting me knew I liked chicken pies and probably in order to keep me happy and still get out of the house from time to time would take me to Hillcrest for a chicken pie dinner at the Chicken Pie Shop (now closed, although the one in North Park is still open). The Chicken Pie Shop mostly brings in an older crowd (like my grandparents' age at the time) and I was always one of the youngest guests. But man, their pies were to die for.
With moving away for college and then getting married to a man who didn't grow up on a chicken pie diet, the chicken pie became a thing of my past. But then a few years ago I had an epiphany: I could make my own. Yes; I could also buy them frozen but I'm the only in the family who likes the frozen ones but everyone eats the chicken pie when I make it from scratch.
Usually I make chicken pot pie when we have left over chicken (sometimes turkey) and it needs gussying up. Toss in the old chicken, some frozen vegetables (or fresh if they're available), make a quick gravy and of course a pie crust from scratch. Bake at 375 for about 40 minutes and that's all there is to it. Since I usually make the pie from leftovers, the most difficult piece is the crust. But it's worth the effort.
We had chicken pie for dinner tonight. Even Harriet had some peas and carrots from it. There's only a small piece left, just enough for me to have tomorrow for lunch.