Textured and Bright Chicken Pot Pie
For some unknown reason, I had it in my head that I really wanted to make pot pie this week. I'm really not sure where this desire came from. It certainly seems like more of a winter dish, and we have been having some really beautiful days lately. I ended up making 4 pot pies - two that I took to some new moms, and two that I kept for us. We ate one this week, and one I froze so Jeff won't starve when I'm in North Carolina next week. They turned out really well, so I thought I'd share the recipe here. Since we got cable and have been watching cooking shows more, I find myself being a little more adventurous with the cooking. They always talk about how some dishes need "texture" and "brightness" - texture I certainly understand, though I don't exactly know how food can be "bright." But I do notice that everyone always add some lemon juice for "brightness," hence its addition here. Chicken Pot Pie For the Filling: 1 whole chicke...