“Excuse me, Mom,” my 15-year old daughter asked, “just when am I going to get a home-cooked meal?” I’d been busier than usual and traveling on business. But I knew just the answer: homey chicken potpie.
Normally, I make potpie from leftover roast turkey or chicken--a good way to use poultry that might otherwise taste dry when reheated. But since the refrigerator wasn’t overflowing, I bought a rotisserie chicken at the supermarket.
My family was all smiles when, as I pulled the pie from the oven, steam seeped through the slits in the buttery brown crust and the smell of home cooking filled the kitchen.