Today’s recipe, boys and girls, is homemade and deliciously satisfying Chicken Pot Pie.

The first thing you need to know is that this is nothing like those frozen chicken pot pies we all suffered through as children. Those are just nasty. These are real comfort food — hot, savory and full of freshness.  Best of all, making it is as easy as pie. (Go ahead; boo. I’ll wait here.)

Got it out of your system?  Okay, let’s go on!

I’m a firm believer in cutting corners when it won’t affect taste, and this recipe is chock-full of corner cutting. If you’re not a corner cutter, though, feel free to uncut my corners when you cook, and do it the hard way. It won’t bother me a bit.

Here’s how I do it:

1 10 oz package frozen peas and carrots
1 large potato, cut into bite sized pieces
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 t salt
1/4 t pepper
1 3/4 cup chicken broth
2/3 cup milk
3 cups cooked chicken (I get a rotisserie chicken from the grocer and tear out all the white meat to use in this)
1 pastry for a 9-inch 2-crust pie

Pre-heat oven to 425 degrees F.

Rinse frozen peas and carrots in cold water to separate. Drain and set aside.

Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly.  (Alternately, you can saute onions in just the butter until limp and then add flour, salt and pepper - that’s how I do it.) Remove from heat. Stir in broth and milk, heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken, peas and carrots, and potatoes.*  Remove from heat.

*[Note about potatoes: I cut mine into small 3/4 inch cubes, so I don’t have to cook them any first. If you want bigger chunks of potatoes, cut them into pieces and boil, being sure to start with cold water, so the potatoes cook consistently both outside and in. Once they are semi-soft but not done, drain them and then add with the peas, carrots and chicken when ready.]

Ease pastry into the bottom of three single serve turrets.  Fill with mixture - be sure to fill where it heaps a bit. Cover with pastry, crimping at the edges.  Cut holes in the top of the pastry and decorate with additional designs of pastry if you wish.

Bake about 35 minutes or until golden brown and chicken filling is bubbling. If you notice edges browning too fast, cover the edges of the crust with aluminum foil.

Once the pies are done, be sure to allow them to cool for at least 20 minutes before serving. This allows the flavors to continue to meld, the sauce to thicken more and saves your tongue from a bad burn.

Try these, and you’ll love them as much as we do!