I have discovered that my daughter loves chicken pot pie. Who knew? I think it is pretty yummy too. She skips around the room when she finds out that is what is for dinner. I like it because I can make it earlier in the day, put it in the refrigerator and then my husband can throw it in the oven for the nights when I’m at work.
I have a thing with pie crust, though. I just don’t like it. Well, I like the top of a pie crust, but the bottom layers is always soggy. And that is gross! This recipe has a crumble on the top. It is like breaking your pie crust into little pieces which maximizes crispiness. The crumble instead of a crust was inspired by Mel’s Kitchen Cafe. The filling of this recipe comes from my recipe box. There is no crust on the bottom of this pot pie. You can feel free to add crust to yours if you like. The filling is creamy and full of flavor. The filling recipe is a lot easier than a lot of pot pie recipes because you can cook the chicken at the same time you cook the veggies. You can also just use the meat off a store-bought rotisserie chicken. You can also throw in any other vegetables you have or like.
I hope your 7 year-old loves it as much as mine!