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The Pie’s The Limit
Written By: Marlene Osteen | Issue: 2020/06 - June | Photograph By: Marjorie Christiansen Photography
The first time I met Mary Adair Trumbly, I was immediately drawn to her radiant self-presentation, eyeing her tulle skirt across the grocery aisles.
It was clear then that the items in her wardrobe would reveal her story, as it did: Director of the Performing Arts Center, President of the Chamber of Commerce, and board member of the Highlands Food and Wine Festival. Trumbly, who has always worked in the arts, and early on studied ballet at the University of Oklahoma, wears her outfits with whimsy and confidence, jubilant expressions of her belief in the importance of “having fun in dressing, and loving what you put on your body.”
The same exuberance is on display at Trumbly’s table and the warming, comfort food she serves to friends and family. And since there can there be no better time than right now to embrace her approach, she shares with us her Chicken Pot Pie.
The recipe, originally discovered online, tweaked over the years, and now perfected, is a family favorite served at gatherings to her three children and eight grandchildren.
Chicken Pot Pie
Ingredients:
1 Box Pillsbury Refrigerated Pie Crusts, softened
1/3 cup Butter
1/3 cup Onion (I usually use one whole medium size onion, prefer Vidalia)
Potatoes (I prefer Yukon Gold) diced…as many as you want.
1/3 cup All Purpose Flour
Salt and Pepper
1 ¾ cup Chicken Broth
½ cup Milk
2 1/2 cups Diced Chicken
2 cups Steamed Mixed Vegetables
Step 1: Preheat oven to 425F. Dice Chicken and sauté (consider adding a bit of minced garlic). Add salt & pepper. Dice potatoes and cook in chicken broth, add salt – until done. Steam mixed veggies. Place pie crusts in
pie pan.
Step 2: In a 2-quart saucepan, melt butter over medium heat. Add onion. Cook two minutes, stirring frequently until tender. Stir in flour, salt and pepper until well-blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step 3: Stir in cooked chicken, cooked potatoes and steamed mixed veggies, Remove from heat and spoon into pie crust. Top with the second pie crust, seal edges and flute. Cut slits in top crust
Step 4: Bake 30-40 minutes or until crust is golden brown. Let stand five minutes before serving.