Sometimes you just need a warm, stick to your ribs kind of dinner. Especially now that the summer seems to have finally released her grasp, and we are getting some cooler days, which simply require comfort food. As I was scrolling through my Facebook feed last Thursday, a friend of mine posted this Martha Stewart recipe for a Bacon and Mushroom Chicken Pot Pie, and I knew that’s what I wanted for dinner for Friday. Usually our Friday nights are full of leftovers or frozen pizzas for maximum ease and minimum effort, but after I read through the recipe, I knew this one wouldn’t be too bad!
It takes a bit of time to cook all the veggies, but it really isn’t too bad. And chopping veggies is very cathartic for me, so I didn’t mind that either. I did use a few shortcuts on the recipe to save a little time, though. The recipe calls for cooked chicken, and I grabbed a trusty Rotisserie chicken from the deli and just removed and chopped the meat instead of roasting it myself. It also calls for a homemade puff pastry, but ain’t nobody got time for that, especially when the lovely folks at Pepperidge Farms make a lovely frozen puff pastry that subbed in just perfectly! The recipe also instructs you to makethe pot pies in individual ramekins, but I just baked it in one big casserole dish, and it was just perfect. You may want to cover your pot pie with foil if it begins to brown before it’s done cooking (I covered mine with about 15 minutes of baking time left).
Everyone really enjoyed it and it’s definitely going on my Tried and True Pinterest board, where I save all the recipes that have been a success and I would/will make again for my family. I think the nice thing about chicken pot pies, and especially this “specialty” one, is that it is humble enough for a weeknight dinner with the family, but throw a nice salad or some broccoli on the side, and you have a simple, but hearty and satisfying, meal for company! I would highly recommend this recipe an hope you’ll try it out!