I was born under the sign of Pot Pie.
The astrological charts will tell you I’m a Capricorn. But in my family, we believe in food signs, not star signs.
As in, what did your mama eat before she gave birth to you? Whatever it was, it’s sure to be one of your favorite foods.
So, I’m a Pot Pie, which means I was destined to love the savory goodness of gravy, chicken and vegetables baked in a flaky crust.
My brother, he’s a Fried Shrimp. And he loves those little crustaceans more than Forrest Gump’s friend Bubba.
My son, Jackson, was born under the Waffle sign. (But not at the Waffle House. Nor was he conceived there, in case you were curious.)
So, it’s no wonder that Jackson can’t get enough of the butter-and-syrup-drenched breakfast food.
Back to my sign — Pot Pie.
Back in my 1970s era childhood, pot pie came frozen in cartons from Swanson with little cubes of chicken and equally unnatural cubs of carrots and potatoes and peas (which they couldn’t figure out how to cube).
And back in the day, I loved those. But I have graduated beyond that to homemade chicken pot pie. Which really is easy to make. And cooks faster than those frozen pot pies.
All you need are five ingredients.
- 1 package of refrigerated pie crust
- 1 can cream of celery soup
- 1 package mixed vegetables
- chicken broth
- cooked chicken
You can use leftover chicken for this recipe or boil 2 to 3 chicken breasts until cooked through. Cool, then chop or shred chicken.
Whisk together cream of celery soup and chicken broth in a sauce pan over medium heat. I never measure, but you’ll probably need a 1/2 can or a can of broth. Just mix until the gravy is the desired consistency. Add a half bag (or more, to taste) of mixed vegetables to soup mixture. You may need to add more broth, especially if you like a creamy pot pie like I do.)
Cook until heated through. Stir in chicken. Season with salt and pepper, if desired.
Press one pie crust into a glass pie pan. Trim the edges. Randomly pierce the bottom of the crust with a fork.
Pour filling into pie crust. Top with remaining crust, sealing and trimming the edges, as necessary. Cut slits in pie crust to let steam escape.
Bake at 350 degrees until the crust is brown, about 30 minutes.
Grab a fork. Particularly if you’re 9 months pregnant. Your future child will thank you.
Now, I’m not claiming that this chicken pot pie is a food that will induce labor. But it is old-fashioned Southern comfort food that will make you fat and happy.
So, what’s your sign? Any Tofurkeys out there?