Chicken pot pie is classic comfort food, writes Food editor Kelly Brant. The delectable combination of chicken, vegetables, gravy-like sauce tucked away in a flaky, golden brown pastry crust just oozes culinary coziness.
But chicken, peas, carrots and short crust pastry isn’t the only combination for making a chicken pie.
Cottage pie (like shepherd’s pie, but with chicken instead of lamb) with its mashed potato crust is one favorite. Tamale pie — a cornmeal crust topped with shredded chicken, beans, corn, sauce and cheese — is another. Cornbread batter baked atop chicken and vegetables becomes a delicious hybrid of pot pie and cobbler.
For the recipes read Wednesday’s Arkansas Democrat-Gazette Food section.