Ama’s Chicken Pot Pie

When my grandmother cooked, it didn’t matter where you were, you immediately felt like home when you sat down at the table. Her food intertwined love and comfort down to the last bite (which was usually fought over).  On a bad day, you wanted a piece of her out-of-this-world pound cake (loaded with strawberries and vanilla ice cream, of course). On a good day, her homemade chicken salad with a glass of freshly squeezed lemonade on the porch could rival Paula Dean, Betty Crocker and the rest of the bunch. Yes, you’re picturing the good ol’ days of porch sitting with grandma’s lemonade. Every day with Ama was like that.

One of my favorite pass-me-down recipes is her chicken pot pie. Although there are plenty of people who would say that I make a mean duplicate of her pound cake. I won’t argue with them.

If you’re lucky enough, maybe I’ll share the coveted pot pie recipe with you.

Just kidding, here it is:

Ama’s Chicken Pot Pie*

6 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup milk

1 can Veg-all vegetables (drained)

2 cups diced, cooked chicken

1 ready made pie crust

In a medium size pot, melt the butter on medium heat. Add flour, salt and pepper. Let bubble, then add milk and stir until thickened. Add the chicken and vegetables. Pour into a pie baking dish. Top with pie crust. Bake at 425 degrees for 25 minutes.

*Key ingredient: love

It’s quite literally, easy as pie. Make it your go-to the next time a friend could use a meal. I know Ama would.

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