Chicken Pot Pie

Living aloha. That’s what Roger and I were doing last week. It was wicked awesome. With Roger’s MUCH anticipated (and nerve-racking) MRI coming up tomorrow morning, and his almost daily cancer treatments, man did we need a break from the all the driving and the medical center. After the irregularity seen on last month’s MRI, it’s been an unsettling four weeks of waiting. But who needs sleep, right?  

Our trip was business/pleasure, and it was on the island of Kauai. We returned home late Saturday night, and yesterday morning I was beginning to think we should have stayed home to build an ark. We’ve been in California for almost 13 years and have never seen rain like this.Because there wasn’t a scrap of food in the fridge, I made a very wet journey, in typhoon-like conditions, to the market. During my drive, I was thinking about what would be the perfect cold-weather/football food. The first thing that came to mind was a piping hot chicken pot pie. What better thing to chow down on while watching a serious butt-kicking meted out by our beloved Patriots? I came up with the recipe as I perused the aisles and thought about what was at home in the pantry.

Houston, here we come!

Pre-heat over to 400. Serves 4-6 people. 

1 roasted chicken, meat removed and chopped small (save the carcass in the freezer for soup/stock)

1 package Pepperidge Farm puff pastry, make your own pastry dough or substitute with pie crust instead.

1 onion, small dice

2 celery hearts, thinly sliced

1 fennel bulb, small dice

3 cloves of garlic, thinly sliced

1 large carrot, peeled and diced small (brunoise: very small dice)

1 cup evaporated milk

1 cup heavy cream

1 cup chicken broth

¾ cup frozen peas

½ cup grated Parmesan

2 tbsp. butter

1 tbsp. EVOO

1 tbsp. Better than Bouillon, roast-chicken flavor

¼ cup AP flour

1 tsp. salt

4 thyme sprigs

1 egg (beaten with a splash of water)

Heat butter and EVOO in very large sauté pan, or large wok until melted.

Add diced onion and diced fennel. Cook until both are translucent and fragrant.

Add celery, carrot brunoise, garlic, and cardamom. Heat until fragrant.

Sprinkle in AP flour and mix until well integrated.

Pour in evaporated milk, cream, chicken broth, peas, and grated Parmesan cheese.

Remove thyme leaves from sprigs and toss into cream mixture.

Add salt, chicken meat, and roast-chicken base. Mix.

Mix well and simmer until thickened.

Top with Pepperidge Farm puff pastry dough.

Create some vents in the pastry dough or pie crust. Brush egg wash over the top. 

Cook in the oven until the crust is golden brown and the filling is bubbling. Enjoy!

Eat well,

April

“Chicken pot pie – those are my three favorite things.” – Pablo Francisco

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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