chicken pot pie

Thursday, November 17, 2011

Dear April 2012 Jen,

How's it going? It's November 2011 Jen checking in to see what's going on. Wondering if you're getting any sleep, probably not. Silly question.

Wondering if you've had time to make croissants? Probably not. Silly question.

You're probably kicking ass at motherhood right now. For real. Our baby is probably so freaking adorable it makes people turn to stone when they look at her. You're probably making a delicious dinner right now, with the baby peacefully sleeping.

OR you're running around like a crazy woman, haven't washed your hair in 2 weeks, the babe is screaming, and you haven't cooked for DAYS.

Either way, I'm proud of you and I can't wait to be you.

Current me is sometimes lazy, but then sometimes goes on cooking benders where I'll make cookies, chai, calzones, and chicken pot pie in a day. But most times, I'm tired, large, and oddly, full yet hungry all at once.

It's kinda weird, but you already know this because you are in the future.


You, 6 months ago.

Chicken pot pie

[ adapted from Sweetfineday ]

1 sheet puff pastry, thawed but kept cold in the fridge
2 tablespoons butter
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
2 teaspoons finely chopped rosemary or 1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons flour
2 cups chicken stock
1 lb cooked chicken, in bite-sized pieces
1/2 cup potato, in 1/4-inch cubes
1/2 cup green peas, frozen or fresh
salt & pepper to taste

Preheat oven to 375 degrees.

In a medium saucepan over medium-high heat, melt butter, add onion, celery, and carrots. Cook for several minutes or until onions become translucent. Add the rosemary, sage, sage and flour, stirring constantly and cooking for a few minutes, just to get the flour taste out. Add the stock, stirring well, then add the potato cubes, peas, and chicken. Bring to a boil, then let simmer for about 5 minutes, or until mixture has started to thicken. Season with salt and pepper, remove from heat.

Pour filling into a deep baking dish, or spoon into individual baking pans.

On a lightly floured surface, roll out the puff pastry to be just enough to fit over your baking dish. Top the baking dish with the puff pastry, it will probably hang down a little bit, don't worry it will puff back up. Make sure the dough is secure onto the edges of the dish, it will puff up and come loose during baking.

Bake for 25 minutes, or until filling is steaming and the puff pastry is golden brown. Let stand for a few minutes before serving.