I’ve never made a pot pie before. Never even tasted one.
Do you wanna know what is delicious? Pot pie.
I feel robbed. 34 years of creamy, steaming puff pastry filled celibacy. Chunks of tender, white chicken swimming in a bath of butter and veggies.
How could I not know? Why has this been my gastronomic lament?
It’s Valentines day. I need something delicious. Do you wanna know what is delicious? Pot pie. I know that now.
Have you heard of others pandering in this plaintive predicament or am I alone? I can feel you sitting in your chair, staggered, bewildered almost. I can hear your sympathetic woes of pity. Thank you.
There I was, lost in a rhetorical spinning kitchen, dabbling in melting pots of my own made up culinary cosmos; Greek, Italian, Chinese, Cuban, Mexican, American!!!
What is more American than a pot pie?
Oh My God.
A corn dog.
I have never made a corn dog. Never even tasted one.
Takes 50 min; Feeds you and your Valentine
Ingredients for Chicken Pot Pie
- 2 Chicken breasts cut into large chunks (about 4 per breast)
- 2-3 medium size parsnips, diced small
- 2-3 celery stalks, sliced long ways 1 time and then diced small
- 1/2 sweet onion, diced small
- 3-4 sprigs fresh rosemary, minced
- 6-8 sprigs fresh thyme, minced
- 2 cups Chicken Stock + more
- 3 tbsp solid salted butter
- 1 tbsp melted salted butter
- 3 tbsp all purpose flour
- 1/2 cup frozen peas
- 2 tsp ground garlic
- 1 sheet frozen puff pastry, thawed
- Olive oil, avocado oil (or canola), salt & pepper
Method for Pot Pie Preparation
Pre heat oven to 350 degrees Fahrenheit.
On a parchment lined baking tray, dress chicken with olive oil and season liberally with salt and pepper. Bake for 25 min. Remove chicken and allow to rest under tented foil.
Meanwhile, in a large sauce pot heat avocado oil. Add parsnips, onion, celery, thyme and rosemary. Salt. Allow this to brown for 7-8 min, mixing occasionally.
Add butter and flour to create a roux and mix/whisk until incorporated.
Add garlic powder and 2 cups chicken stock and whisk allowing the mixture to get thick. We are aiming for the consistency of chunky gravy, so if need be, add more stock.
Once the chicken has rested, shred it.
Add chicken and peas to mixture. Taste and adjust seasoning.
Measure around the rim of your individual oven safe pot pie baking dishes and cut your puff pastry about an inch wider to create a lip.
Fill your dishes with the filling.
Score the puff pastry and then place on top of each dish. Brush the tops with melted butter.
Bake at 400 degrees Fahrenheit for 20-25 min, until golden and bubbling.
And I bet you…it’s better than any corn dog you’re gonna try to sell me on;)
Here are some other Love Day favs:
- Beautiful Brussels and Butter Beans
- Phyllo Party Bites
- Butternut Squash Bisque with Pistachios and Lemon Crema
- Citrus Halibut en Papillote
- Pomegranate and Raspberry Bread Pudding – breakfast in bed:)
