Yesterday, I did not want to get out of bed. I spent most of the day wishing I could go back to bed. The high was 10° F (with a windchill high of 0° F). When I left the office, this is what it looked like outside:
And I was starving. All together, an urgent call for comfort food. Chicken pot pie, here I come!
Incidentally, many of the ingredients in this recipe come from a chicken. I’ll have to show you what to do with a chicken someday.
Here’s the cast of characters:
Chop up the veggies:
By the way, this is a great time to introduce the stock bag! Any veggie trimmings, peels, etc. (usually onions, celery, and carrots) go into this gallon ziploc bag that hangs out in my freezer until I make a pot of stock. (Stock recipes coming soon.) No brassicas, though – broccoli, cabbage, kale, etc. – they’ll make your stock smell like farts.
And sauté them in some butter until they’re tender, the onion is just barely browning on the edges, and the carrots are not rock-hard. Chop up your chicken, if you need to – big chunks are nice, or you can chop it a bit finer if you have less chicken and want to stretch it.
You can throw your chicken in now, or you can wait until after you make your gravy. In general, if your chicken is frozen, wait until you make the gravy. In general, actually, you’re supposed to put the chicken in after you make the gravy, but I got all excited and threw it in early, and it didn’t hurt anything.
Then throw in a small handful (1/8 cup?) of flour:
And stir that in until it’s mixed. Then you add some chicken stock (do you sense a theme here?), somewhere around a cup or so, stirring as you go. You want to end up with a nice thick bubbly gravy, but not glue.
And, because I forgot to throw this in before I made the gravy, add a handful of herbs, plus some salt and pepper:
If you’re a little confused about the order here, the point is that it doesn’t actually matter all that much, as long as you have sautéed veggies, gravy, chicken and herbs together in a pan/pot/skillet at this stage in the game.
Put that in a baking dish that’s big enough to hold it.
And then top it with your favorite biscuit, pie crust, or puff pastry. I whipped up the biscuit topping from this (awesome on its own merits) recipe using whole wheat flour instead of cornmeal and mixing the cheese right into the dough:
And then you bake it. I’ve found that when in doubt, bake on 350° F until it’s lightly browned and/or bubbly. In this case, I left it in for about 30 minutes.
It’ll be kind of like napalm when you take it out of the oven, so let it sit for a few minutes.
And let me tell you, it was terrible.
And then I climbed into bed and went to sleep.