Chicken Not Pies
I have been cursing a lot of folks lately. Not is a voodoo kind of way. I just think of something I don’t like and say “Curse you..blank-ity…blank…blanks.”
This morning I was cursing all the folks who were rejoicing in the 60-degree weather we had in January and February because today in NW Indiana it was cold and snowing. I would much rather have had this in the earlier months when I expected it than have it now when my internal clock and daylight savings says I’m approaching spring.
The curse I bestowed on these people actually left my husband a bit speechless because I think I said something like they could take their 60-degree days and shove them up their fanny. (He was shocked because I did not use the word fanny and that I used a few other adjectives that might have included the words puckered and bleached. I think I sort of blacked out during my rant so don’t judge me or Google puckered and bleached because trust me….)
I also cursed the folks who design clothes because they are making things VERY oversized. I can’t buy a top without it looking like I’m hiding my conjoined twin that I’ve never told people about. (I bet if you are a conjoined twin you like these clothes or maybe now you are cursing me for mocking clothing that conjoined twins might wear.)
The other day I even cursed my mom! (Sorry Mom!!) For weeks she has been craving a potpie. Nothing fancy but just a simple potpie. She would talk about looking for them in the store but not buying them because they were essentially just full of salt and essentially bad for you.
But the next day we would talk and she would talk about potpies again! This time she was thinking she might get one when she was out to eat somewhere. We talked about where she could go and how we liked it prepared. You can’t get it somewhere that the crust was too crusty or the filling was too soupy. It had to be the perfect ratio of chicken to sauce to veggies to crust. It was becoming an essential part of our conversation.
The thing is that I cherish every time Mom and I get to talk but it got to the point where I was seeing her name on the caller ID and I would swear it said POTPIE not Mommy. (And yes, on my caller ID my mom is Mommy…my hubby’s mom is Momma…that way we know who needs to answer the phone….and who wants to hear our voice on the other end!)
Long blog short…. Mom eventually got her potpie fix and we switched to a new topic. I am so happy she got her comfort food….but wait…now I REALLY want a potpie. I would whine to my mom but I am scared I will start us in this vicious circle of potpie madness. (Curse you potpie makers of the world!)
I decided to make a version of the potpie that I had in the old Marshall Fields cafeteria. They made one where they’d take a piece of puff pastry and then top it with the chicken filling. It was delicious. It gave you so much more control of how much crust you matched with filling. (If you don’t think this is important then you have not spent nearly enough time in your life thinking about potpies.)
Yes it is a bit irrational for me to think that I can call the following recipe a “potpie” BUT it is Pi Day on Tuesday so being a bit irrational is called for…right?
PS Love you Mom!!!!!
- 1 cup EACH peas, chopped carrots and celery
- Olive oil
- 1 package of puffed pastry shells (bake per package directions)
- 2 Tbsp EACH flour and butter
- 1.5 cups chicken broth
- ½ cup milk
- 1.5 cups cooked chicken (and yes...rotisserie chicken works great in this recipe)
- A dash of sage
- Salt and pepper
- Heat oven to 400 degrees prepare a baking sheet with parchment paper.
- Toss peas, carrots and celery in a splash of olive oil.
- Roast in oven for about 10-15 minutes. (You want them slightly soft and a smidge brown.)
- Meanwhile, in a large saucepan melt butter and whisk in flour for a minute or two. You aren't trying to make a dark roux you just want to cook the raw flavor of the flour.
- When it starts to smell nutty, slowly whisk in the broth and milk over medium heat.
- It should start to thicken slightly.
- Add the chicken and roasted veggies and cook for another 5 minutes or so. (It should be simmering but not boiling....keep stirring.)
- Taste. Add salt, pepper and whatever herbs and spices you have on hand. (I think when I originally made this I had some fresh thyme and tarragon on hand...a little went a long way.)
- Pop the top off of your pastry shells and fill each one with a ladle or two of chicken mixture.
- Serve with a green vegetable on the side so that you can be like your mom!