One of my favorite foods in the world is chicken potpie. When I was a kid, I used to love when my parents went out for the night and put a Mrs. Budd’s chicken potpie in the oven for me and my sister (I was a classy kid, OK?). My tastes have since grown up from Mrs. Budd’s, but I still crave chix potpie, especially when it’s cold and miserable outside. Martha has a recipe for a lighter version of CPP, that honest to God, tastes as good as any “non-healthy” version.
The recipe says to use bone-in, skin-on chicken breast halves, but I usually just buy regular chicken breasts or tenderloins and cook them in a frying pan. Then I cook the carrots and onions, mix in some flour and milk and add the defrosted peas. I also make 2 smaller pies since I don’t have a dish big enough for one.
The phyllo dough crust is delish, but kind of difficult to work with. You’re supposed to cut the dough into circles, but if you’ve ever worked with phyllo before, you know it’s really delicate and crumbly. So I just layered it on top of the dishes rather than trying to cut the perfect circle. Much easier!
This is what the filling will look like as it’s thickening:
And this is one of the final CPP’s, already dug into…we were starving. Five of us finished one and a half of the pies. Yup.
Take that, Mrs. Budd!