Chicken Pot Pie

Here we are! We are approaching the 3rd week of January…and well, it has been the grayest of the gray weeks. I am certainly dressing in layers these damp days and to boot, I am dressing up our winter dishes in layers of…wait for it - PUFF PASTRY, like this Chicken Pot Pie!

Seriously, why didn’t i ever think about cutting the puff pasty in rectangleS?! Thanks @bevcooks

So, I recently made this Chicken Pot Pie with our Rosemary and Thyme sea salt and really wanted to share the recipe when I had a senior moment and could not remember where I sought inspiration from so as to give credit to the recipe creator. I was sitting with my son, Connor and I was trying to get a move on writing this post when I literally had a moment and said out loud, “Where is that recipe??”( I had just cooked it the night before and had no idea where I saved it. It’s like my spare keys, I put them somewhere where I thought I was going to remember and it has been months since they have surfaced. Ugh.) So going back to my story, Connor, our junior in high school, perked right up when I mentioned this pot pie…and he told me that it’s a keeper…“It’s SOOOO good.” Now friends, that’s a huge compliment on my cooking coming from our rather particular son. ;) It could be the dreamy puff pastry topping, but, I would like to think it’s the added sprinkle of our Rosemary and Thyme on top that really rounds all the cozy flavors together - carrots, celery, onion in a herby roux sauce with shredded roasted chicken…Yes, Connor, don’t worry, I will be making that again and again. But, the real gratitude goes to Bev Cooks for the recipe and making me a winner dinner recipient! The recipe was so delicious, beautiful and entertaining! Probably even more entertaining next time when I am enjoying a glass of wine while making it!

Here’s the recipe from Bev Cooks for ‘French-Inspired Chicken Pot Pie’ which you need to visit and read….she cracked me up. To prepare for this recipe, I bought a 4 pound chicken, seasoned the inside and stuffed it with lemon, herbs, and garlic and buttered the skin and sprinkled Rosemary and Thyme on top. It was DELICIOUS. I then proceeded with Bev Cooks recipe (she uses a rotisserie chicken which would obviously be a time saver). Instead of shallot, I used onion because that is what I had and for herbs I used Rosemary and Thyme. Perhaps, I will use Tarragon next time and our Herbs de Provence and actually sit and enjoy it with a glass of chilled white wine.

probably one of the best chickens I have prepared. It was super delicious and comforting.

A lot of prep, but so worth it.

This Chicken Pot Pie recipe says it serves 4-6…but just our Connor ate it and well, during the photos I did take one or 2 bites. Ahem, then I kicked my weekday ‘diet’ to the curb and dug a fork..or spoon right in. No judgement, I am sure you will too! Buon Appetit!