Recipe Revisited: Chicken Pot Pie
This is one of our favorite meals to make. It's always delicious, comforting, and easy to make. I've made this recipe a few times with successful results, but I always felt like I could do a little bit better. Typically I just buy some pre-made Pillsbury pie crusts, just to save myself a step. But, it was Sunday, we really had nothing to do, so I figured I would take the time a make a homemade pie crust. Then I really took the time to focus on the sauce, give it the time and love to develop a thick, creamy, and rich béchamel sauce. In the past, I've always made a good béchamel sauce, but it was always just a tad bit runnier than I like. So, this time, I let it really reduce down on low heat to get the ideal consistency.
The past few weeks we have been getting a butt load of wedding gifts and I got a lot of new kitchen toys. One thing I got was this Calphalon Springform Pan. I decided to use it for my chicken pot pie, since I was always tired of ruining the presentation when trying to get that first slice out of a traditional pie pan. It worked beautifully! The whole pie popped out without any problems and I finally got a picture that I can be proud of. Definitely give this recipe a try, you won't be disappointed!
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