Over the years, we have tried MANY chicken pot pie recipes. This is the recipe that we keep going back to. It is Pioneer Woman’s Chicken Pot Pie with a Thyme Pastry.

https://www.foodnetwork.com/recipes/chicken-pot-pie-2145191

I did not change this too much. Mostly, I just added equal parts of rosemary with the thyme (double spice). We all love rosemary here, and I think it balances the thyme to give the pie a brighter flavor. Of course, we double the recipe, so we made two pans of pot pie. There were little substitutions, like the corn in exchange of the green beans (one child is allergic to green beans). Then there was the heavy cream that we didn’t have…that was not so easy. I decided that 4 cups of milk and 8 ounces of cream cheese would complement the dish very well, and help thicken it (that is the doubled amount.) Other than those, I followed it very close.

Samuel is my “kitchen buddy”. He often makes dinner or helps me make dinner. He is very good at following directions, and is willing to do the messy work. He did most of the crust/pastry by himself.

This is definitely one of our family favorites, and a perfect comfort food for these cold days, with the ground covered with several inches of snow.