Elaine Marriott: Chicken pot pie (recipe)

I have known Linda and Ralph Marrone for about 40 years. I am just honored and tickled that I have been invited to share recipes in this forum.

I actually worked at the best Italian restaurant of its time, “Marrone’s,” for years. Then I became a nurse. I have been working at Carson-Tahoe Regional Health for the last 25 years.

I am now on a new adventure at Carson Middle School as the school nurse. It is an awesome adventure. I am passionate about feeding people, preparing food, hosting gatherings, sharing, and collecting recipes. I do appreciate good simple recipes that yield rewarding results.

Cooking and feeding my family and friends is my love language. I absolutely love to try new recipes to delight the people in my life. Teaching people to cook is also a passion of mine.

I like to expose my young grandchildren to the joy and skills of creating their own food; it’s so rewarding for them and me. I love to spend time with them pouring over well illustrated cookbooks, choosing a recipe, shopping for ingredients and then creating delicious food and making memories.

Chicken pot pie has always been one of my favorite “go-to” dishes. I like to take it to friends who are sick, recovering, having a baby or anything in between when you feel the need to feed somebody. My friend and colleague, Holly Peterson shared this recipe with me.

This is truly a simple, easy and delicious recipe. It satisfies the home-cooked, hardy comfort meal that we all just crave sometimes. I’ve made this recipe with leftover turkey, chicken or just a store-bought roasted chicken for convenience.

I hope you try this dish, as it is beginner friendly and with a little guidance, even a 4-year-old can put it together.

Ingredients

2 cans of potato soup (I use 1 potato and 1 cream of chicken)

2 cups of mixed vegetables (I use frozen peas)

12 ounces of cooked, diced chicken

½ cup of unsweetened almond milk (or whatever milk you prefer)

¼ teaspoon black pepper

Salt to taste

2 (9-inch) pie crusts (make them, or use frozen)

1 egg, slightly beaten

Directions

Combine first six ingredients and place one pie crust in a regular pie dish then spoon mixture into prepared pie crust. Cover top with second pie crust, cut vents in top crust.

Crimp edges to seal, and brush with beaten egg. Bake at 375 degrees for 40-55 minutes, until crust is golden. Let cool for 10-20 minutes.