I've never made or, to my knowledge, eaten homemade chicken pot pie. When I was a kid, we use to eat the personal sized pot pies only when my parents would go out and we'd be left home with a babysitter, which wasn't very often. We loved those little crusty pies with hot chicken and veggies inside, it was a special treat. I remember picking them apart, eating the crust edges first, then the top crust then the inside with bites of bottom crust. They were so yummy and you had to be careful not to burn your mouth.
So, when a good friend poster her chicken pot pie recipe I was intrigued. I can make pie crust--one of these days I'll share my strawberry-rhubarb recipe which is oh-so-yummy--but I've never done anything else inside the pie crust. I decided I'd have to try it the next time I made a chicken and so I cooked one on Wednesday and then made my slow-simmer chicken broth out of the bones to go in the pot pie.
What to do with the 2nd pot pie? Well, you could cook them both, it would take a bit longer than the 35 minutes, but I froze mine, covered with cling wrap and some foil. It should be an easy dinner for another day, so all the hard work and dirty dishes from last night are worth it for two dinners. I will let you know how the 2nd one cooks up!
Now I must go make beds, vacuum, dust and mop my way through the day and this lingering cold!