Why are chicken pot pies so hard to make?

I have made Chicken Pot Pie twice over the last decade for my friends behind the badge. Once in 2012 in individual ramekins and again in 2015.

In 2012, I made the gravy from scratch. It was a nightmare to make, but in the end it turned out great, but I vowed to never make it from scratch again.  

In 2015, I simplified the recipe by using Campbell's Cream of Chicken Soup and canned vegetables. It was pretty good and I won't forget how Sgt. BJ raved about it, but for this lunch, I wanted a 'showstopper' pot pie for the officers at my table. 

Last week, I had a moment of temporary insanity and decided to make it from scratch (again).

I found this recipe on YouTube by chef, Laura Vitale, and tested it twice for myself. Each time I made it it was delicious! The thickness was just right and it had a good flavor.

I took a half-day off from work the day before my lunch and had the lunch prep under control. I made chef, Laura Vitale's recipe again, only this time, the gravy was way too thick and it was greasy.

What changed? Why didn't it turn out like the last two pot pies?

Well, here comes the problem of not being a professional chef, because I don't know what changed.  Was it because I tripled the recipe to make a giant Pot Pie? Maybe I didn't need to triple the butter or the heavy cream? I must've goofed it up somehow trying to triple the recipe. All I know is that I was at the grocery store at MIDNIGHT Friday night buying more chicken broth.

If you make it 'as written', I think you will also love it. By Laura Vitale (click here).

Saturday morning the alarm went off at 5:30 am and I shot out of bed like a piece of toast. The first thing I did was fire up the stove and I started making the chicken pot pie sauce again, but this time I used a different recipe. With the lunch just a few hours away, I couldn't risk another fail. The pot pie had to go in the oven at 9:30 am.

The second batch had a good flavor, by Food Network's Tyler Florence (click here), but I thought it was a little too soupy. Being a novice cook, I was afraid to start adding thickeners. Three hours before these officers were to arrive is no time to be experimental! Had this batch not turned out, I would've been ordering pizza.

All in all, it was a wonderful afternoon! Great conversation and these guys can make me laugh. The four officers who came have been coming to my house for more than 9-1/2 years and it was the first time this sergeant stopped by. By the time the last two officers left, it was almost time for 2nd shift to log-on, so I asked the sergeant to let them know in case they wanted to stop by and make a To-Go box (and a few did).

After the three 2nd shift officers left, I rested for about 90 minutes and around 4:00 pm, I made a To-Box and delivered it to an officer across town. 

So this old girl's job is not done -- the search for  the perfect 'fool proof' Chicken Pot Pie continues and I will find it! If anyone has a chicken pot pie recipe that you family raves about, I would love to hear from you -- please share in the comments.    

♥

Sweet Cornbread (click here)

Easy Southern Banana Pudding (click here)

Sweet Cornbread....

For years I have been looking for a good cornbread recipe. You know....the kind you get at family home-cooking restaurants. Mine has never measured up. It was always crumbly and, for the most part, tasteless. One restaurant chef actually gave me their recipe, but it was deliciously complicated, and I need 'easy' for this bunch, while not compromising goodness. I guess that's why I experiment so much.

While trying to perfect my Chicken Pot Pie recipe before inviting the troops back, I was also looking for a good cornbread recipe (they go hand-in-hand), and I found this recipe on the AllRecipes website. I really liked this recipe as it reminded me of cornbread I have had at a nearby restaurant. It didn't fall apart while trying to butter it and it had a lot of flavor.

SWEET CORNBREAD

From this recipe on AllRecipes

Ingredients
1 (8 ounce) package cornbread muffin mix (I used Jiffy mix)
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
1/2 cup white sugar (I started to add just 1/4 c. of sugar, but decided to do as written)

• Preheat oven to 350 degrees F. I used a muffin tin (12 muffins), lightly greased w/ butter and I sprayed Pam too. Original recipe called for a lightly greased a 9x13 inch baking pan, but I was worried there wasn't enough batter.
• Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. If using a muffin tin, using a spring scoop makes it easy, if you have one. I filled the tins about 2/3 full.  
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean. I started checking the muffins around 20 minutes.  

One officer benefited from a "test" Chicken Pot Pie to-go box. He recently transferred to another division and I don't run into him nearly as much as I used to (if at all), but he is very sweet to stay in touch, so a to-go box was the least I can do.

♥