As fall weather cools things down, my thoughts of cooking turn to comfort foods. Soups simmering on the oven, warm flakey pie crusts, and holiday dinners replace salads and cold drinks on the menu. All of these tasty fall foods mean turning on the oven and the stovetop and warming the kitchen with the smells of fall.
To kickstart the season on the savory side, I decided to combine a warm soup with a flaky crust and created a fast-and-easy chicken pot pie recipe with a hands on time of only 40minutes. Homemade stock is the best, but sometimes I don’t have time. To get things moving fast in terms of flavor, I browned some thyme and sage with bacon and then threw in the celery and carrots for a mirepoix. The bacon mirepoix along with 1/2 package of onion soup mix is base of of this of chicken pot pie. Follow the rest of the recipe and you will be done in no time.
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