When I think of comfort food I think of creamy warm and hearty food that fills my belly and my soul. A delicious chicken pot pie is my idea of perfection when it comes to comfort food.
First make a Roux:
One stick of butter and 8 tablespoons of unbleached flour. Whisk together over medium low heat until it comes together and keep whisking for two minutes. Next slowly add in 32 ounces of chicken stock. If you want to make a vegetarian pot pie use vegetable stock. Add in only a fourth of a cup at a time and continue to whisk. The sauce will continue to thicken as it sits on the medium low heat and you whisk it. Season the sauce with 2 tablespoons of poultry seasoning, and 1 teaspoon of salt and black pepper.
Add in peas, carrots, celery and chicken once you have turned off the heat.
I like to add 1 cup of diced carrots ,1 cup of peas ,half a cup of dices celery and one or 2 cups of cooked and diced chicken.
I like to cook this casserole style and will place my piecrust at the bottom of a 13 x 9 dish followed by the mixture and I top it with biscuits. If you bake it at 375° it should take 45 minutes , covered with aluminum foil, depending on your oven. The crust on the bottom should be light brown the inside mixture should be bubbly and the biscuits on top should be cooked through.
Let sit for 30 to 45 minutes before you serve.
*I have used the already made Pillsbury piecrusts and they work wonderful in this recipe and my family likes it if I top it with grands biscuits.
* use leftover turkey and turkey stock to make an after Thanksgiving turkey pot pie
* for a vegetarian option skip the meet and instead use vegetable stock