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We all have those meals that are burned in our memory for one reason or another.  These are the meals that when we recall them, define a time in our lives.  Though I’m slightly embarrassed to admit it, chicken pot pie is one of those meals for me.  Occasionally my parents would leave me at home to go out for the night.  I was always excited, because I could have a frozen dinner (those were not common fare in our home).  One of my favorite dinners was always a chicken pot pie.  I loved the creamy chicken and the flaky crust.  Invariably, I burnt my anxious tongue on the steaming hot sauce.  Those hot little pies were the highlight of my night. Even so, I always knew that the dish was not quite right.  The chicken and vegetables were too small and uniformly cut.  The sauce was too salty.  The crust too bland.  At that time, it never occurred to me that this special meal could be made at home!

Biscuit-topped Chicken Pot Pie is my effort to right the wrongs of pot pies of my past that missed the mark.  Every ingredient and every step come together to create what I imagine a pot pie should be like.  The chicken is poached in broth, then cut into large tender pieces, so there is no mistaking its presence.  The vegetables are abundant and fresh.  The potatoes are creamy. The sauce is based on a homemade chicken stock that is reduced and mixed with fresh thyme and cream.  The potential of this dish is dependent on the quality of the broth used.  I highly recommend using your own stock.  It is so easy to make and the flavor is incomparable.

Oh, and the topping.  Though I do love pie crust atop meat pies, biscuits are my favorite.  Floating the biscuits on the pot pie allows the tops to brown and puff and the bottom to saturate with the rich gravy.  It is the best of both worlds.  This is definitely a comfort food.

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