December is upon us! It’s time to break out the serious cold-weather comfort food. And chicken pot pie is one of my favorites.
Don’t be put off by the long list of ingredients and steps in this recipe. The ingredients are all easy stuff, and the recipe is pretty easy: we add ingredients to the filling in stages so that nothing is overcooked or undercooked, and we have to assemble to pot pies at the end.
You can make your own puff pastry if you want… but honestly, for this recipe, don’t. Just buy sheets of frozen puff pastry at your local grocery store. To get the kind of supremely satisfying rise and flakiness you want for a pot pie, you want classic puff pastry, not “rough puff.” Classic puff pastry is made by spreading a layer of butter over a layer of dough, then folding it over itself several times so that you get lots of layers of alternating butter and dough; it can be hard to get right, and it takes a lot of time and fuss. Rough puff pastry, which is what many pie crusts are made with, breaks up cold butter into tiny pieces and incorporates them directly into the dough. Rough puff can still be flaky, but you don’t get the same kind of rise.
Remember to let them cool for ten minutes before they come out of the oven!
Recipe here.
Enjoy,
Kevin
