Chicken Pot Pie

Chicken is to my way of thinking the most Southern of main-course ingredients. That may be because chicken is, by far, the least expensive of all “meats” and it often appeared on my mother’s table at least once, and frequently twice, a day. Our servant named Joe was an exceptionally fine cook, and the chicken dish that I coveted most—next to fried chicken, of course—was Joe’s chicken pot pie. This is my revised version of his dish.