It’s raining!  It’s not just raining, it is gloriously raining.  The sky is dark as I sit here in the quiet listening to the wind; lightning and heavy drops hitting the roof.  The rainfall beats against the metal fireplace flue taking me back to my childhood.

I remember sleeping at my grandmothers, especially on cold, rainy nights.  The smaller children shared a bed, lined up like sardines.  Then the weight of the handmade quilts would pack us in making it impossible to move.

The only heat was from the fireplace, but unless you were standing directly in front of it, there was no warmth.  If you did face the fire, your backside was cold, so it was a continuous rotation to stay comfortable.  So with little heat, the heavy quilts were piled high.  There was no turning after that.

My favourite was on the nights it would rain.  As the downpour pelted the metal roof, it created a musical symphony that nothing can imitate.  I would lie awake as long as possible listening to the water lullaby as the rhythm lulled me to sleep. The house is gone, my precious grandmother is gone, but today it rains on my metal chimney and my memories are forever
with me.

There is something about going back to your childhood that makes you long for the comfort foods of those days.  I decided it was time for a “Chicken Pot Pie.”  This is a loved recipe in my family.  I hope you will make it one of yours.

Chicken Pot Pie

Ingredients

• 2 lbs. chicken (I used four breasts. Save the bones for another use.  Place in freezer and I will explain soon.)
• 2 carrots (sliced)
• 2 celery stalks (diced)
• 1 onion (diced)
• 2 large potatoes (diced)
• 2 tsp. Chicken soup base seasonings (or bouillon)
• 1 cup frozen green peas
• Flour for dusting chicken
• 2 Tbls. butter
• 2 Tbls. flour
• Salt and pepper
• 2-2 ½ cups chicken broth
• Vegetable oil
• Pastry for 2 pie crusts
• 1 egg
• Directions
• Preheat oven to 350 degrees

Heat large skillet or dutch oven over medium heat with 2-3 Tbls. oil.  Dice chicken in bite size pieces.  Sprinkle with salt, pepper and flour.  Shake off excess flour and add to skillet.  You will have to do this in batches.  Brown all the chicken removing to plate. Add oil if needed then place carrots, celery, onions and potatoes in pan. Lightly salt and pepper.  Cook over medium heat until done.  Remove vegetables to plate.

Add butter to pan and melt.  Stir in flour to make roux, scraping brown bits off bottom of pan.  Sprinkle with salt and pepper.  Cook for about 2 minutes. (You want the raw flour taste to cook out.)  Add 2 cups chicken broth and soup base.  Heat until thickened. Add more broth if needed.

In 9×13 baking dish evenly place chicken, vegetables, 1 cup frozen peas and broth.  Cover with pie crusts crimping the dough to fold over the side, pressing to make it stick. (I used frozen for this.)  Use excess crust to decorate pot pie.  Beat egg with 1 tsp. water in small bowl.  Brush the dough with egg wash and make 4 slits in the top for venting steam.  Place on baking sheet and bake for 1 hour, or until the top is golden brown and filling is bubbling hot.