Grateful Grits

This delightful recipe has been passed down from my grandma, and while I’ve added my own twist to it, the essence remains unchanged. Back in the day, my grandma’s version didn’t include any vegetables, but over time, I’ve embraced the idea of making it more veggie-rich. Chicken pot pie, in my opinion, is a versatile dish that you can whip up with ingredients readily available in your kitchen.

Now, if it were just for me, I’d load it up with carrots, peas, and maybe some broccoli for that extra crunch. However, reality strikes when dealing with picky eaters, my dear children. The only vegetable they’d agree to is carrots.

When it comes to the veggies, you have the flexibility to use any frozen ones you fancy. Personally, I opt for fresh veggies and focus solely on carrots for this particular recipe. I dice about three carrots, toss them in a foil packet, drizzle with olive oil, sprinkle some salt and thyme, and bake them in the oven at 400 degrees for around thirty minutes. I usually place the foil packet in a Pyrex dish to contain any potential oil seepage—I’m all about minimizing mess.

Moving on to the chicken preparation, grab a large saucepan, fill it with water, add salt and an assortment of herbs (fresh thyme, rosemary, parsley, etc.). While dry herbs work just as well, use them sparingly. Once the water is boiling, introduce the chicken and let it cook for at least twenty minutes. After it’s done, let it rest for five to ten minutes before cutting or shredding it into bite-sized pieces.

While the chicken is busy cooking, it’s time to boil the eggs. In a small saucepan, place two eggs, cover them with water, bring to a boil, cover with a lid, and turn off the heat. Once done, peel and dice the eggs and set them aside.

Now, for the “goo,” grab a can of cream of chicken soup (preferably with herbs, although it can be a bit elusive), empty it into a mixing bowl, and gradually ladle in chicken broth. Mix until you achieve a fairly thin consistency.

For the crust, melt one stick of butter in the microwave for thirty seconds—only partial melting is key here. Stir until smooth because you don’t want it completely melted; that would make it too hot to mix with the milk, risking curdling. Combine the butter with one cup of milk and one cup of self-rising flour.

With all your components ready, it’s time to assemble the pot pie. Find a deep oven-safe dish, layer it with half the chicken, half the eggs, and half the veggies. Repeat the layers. Pour the goo over the entire pie, giving the pan a gentle shake to let it seep through. Finally, pour the crust mixture on top and bake at 350 degrees for 40 minutes. Broil for an additional five to ten minutes to achieve that perfect golden crust. Allow the pot pie to cool for ten minutes before serving, and there you have it – a delicious, family-approved chicken pot pie!

Grandma’s Chicken Pot Pie

Ingredients:

2 boiled chicken breasts, reserve broth

2 boiled eggs

3 fresh carrots, or frozen vegetables of your choice

1 can of cream of chicken soup

1 cup of self-rising flour

1 cup of milk

1 stick of melted butter

Directions:

1. Boil chicken until done, reserving liquid.
2. Boil eggs and dice
3. Thaw frozen vegetables, or dice three carrots into a foil packet with olive oil, salt and thyme. Cook in oven at 400 degrees for 30 minutes.
4. Layer bite sized chicken pieces, eggs, and vegetables into a deep oven safe dish
5. Mix some chicken broth with the cream of chicken soup and pour over chicken mixture.
6. Mix butter with flour and milk and pour over.
7. Use a fork to make sure mixture seeps down through.
8. Bake at 350 degrees for about 40 minutes, then broil for an additional 5-10 minutes to brown the crust.
9. Remove it from the oven and allow to cool for at least 10 minutes.
10. Enjoy!