Chicken Pot Pies are on a long list of ultimate comfort foods. It all starts with a flaky, buttery crust made from scratch. A rich creamy, flavorful chicken gravy, also made from scratch, and a filling of freshly roasted chicken, with the addition of peas, carrots, salt, pepper, thyme, sage, garlic powder, onion powder and any other herbs and spices that person baking it decides to add.
Most people’s first taste of pot pies in the modern era, probably came from your grocer’s freezer. I remember eating countless pot pies growing up.
When your single mother has limited funds, she buys a freezer load of these pre-made gems. Whenever they would go on sale, they were 4 for $1.00, so mom was able to feed herself and her 3 children without breaking the bank. My mother thought that was expensive because when she was growing up, she told us her mother bought pot pies that were on sale, 10 for a $1.00. 1970’s inflation…what are you going to do?
I specifically remember Banquet & Swanson pot pies being the most purchased brands in the 1970’s in my neck of the woods. I also remember Swanson having their “Hungry Man” deep dish turkey pot pies in the freezer section of Waldbaum’s. That was the grocery store we shopped at most in our neighborhood on Long Island.
I think Birdseye had pot pies, as did Marie Callendar’s, but I don’t ever recall eating those back in the day. Costco & Sam’s Club have become popular spots to pick up a take and bake version of their bakery made gigantic pot pies.
We all know there’s nothing better than a freshly made pot pie, right out of the oven. Whether you make it yourself, or pick one up from your favorite bakery, farm, or restaurant, you’re in for a heavenly eating experience.