We woke up this morning to one of the prettiest snow coverings we've had since we moved to Virginia. But this season, the beauty is tempered more than usual. While we're cozy in our well-heated home, as always we think of the many who have inadequate shelter—or none at all.
And then there are those images of the wildfire devastation on the other side of the country from us, not to mention continued heartbreak, illness, and just plain disappointment among our family and loved ones here at home.
Right now all those people with short fuses for food "bloggers" who go on and on with convolutions of memory before they get to a an equally convoluted and overwrought recipe are tuning out. Well, if that's you, bless your heart and bye-bye.
But seriously, all that was just to say that the need for warming comfort food in our house has never been more than it is right now. And, thankfully, I know how to provide it and am blessed with an ample pantry of good things to work with. A couple of nights ago, that comfort took the form of a chicken pot pie, and here's how it was made.
My Chicken Pot Pie
Sometimes I encase this in a full crust, and sometimes only top it with one. The other night there was a purchased roll-out pastry in the refrigerator that needed to be used, so the pie only had pastry on its top—and not a "Perfect-Homemaker" Homemade one. Still, it was awfully good.
There was a time when we probably could've finished this pie off in one meal, but we're old now, and our metabolism has slowed to a crawl. Besides, that means we'll have lovely leftovers for lunch today that I won't have to do anything to but pop back in the oven to warm.
Serves 4
3 tablespoons unsalted butter
1 medium yellow onion, trimmed, split lengthwise, peeled, and diced small
2 large carrots, peeled and diced
2 large ribs celery, trimmed, strung, and diced
¼ cup all-purpose or instant-blending flour
3 cups chicken broth (preferably homemade), heated to a simmer
1 tablespoon chopped fresh sage or 1 teaspoon crumbled dried sage
1 tablespoon chopped fresh thyme or 1 teaspoon crumbled dried thyme
Salt and whole black pepper in a mill
Whole nutmeg in a grater
2 medium potatoes, scrubbed, peeled, and diced
1 cup frozen peas, thawed
3 cups cooked diced chicken
Basic Pastry, Half Recipe (see below)
1. Put the butter and onion in a heavy-bottomed deep skillet or wide, 3-4 quart pot over medium heat. Sauté, stirring often, until softened and translucent, about 3-4 minutes, then add the carrot and celery. Sauté, tossing, until softened and beginning to color, about 3-4 minutes more.
2. Sprinkle in the flour and stir until it's bubbly and smooth. Slowly stir in the hot broth, bring it to a boil, stirring constantly, and adjust the heat to a steady simmer. Cook, still stirring, until thickened, then add the herbs and season to taste with salt, pepper, and nutmeg. Simmer 3-4 minutes, then add the diced potatoes and peas, bring it back to a simmer and cook until the potatoes are just barely tender, about 4 minutes more. Taste and adjust the seasonings and remove it from the heat. Let it cool a bit, then scrape it into a deep 9-to-10-inch pie dish. Let it cool completely.
3. Position a rack in the center of the oven and preheat to 400° F. On a lightly floured work surface, roll the pastry out 1/8 inch thick. Using a small decorative cutter, cut out the center of each and place the pastry over the filling. Trim the pastry or simply tuck the edges under and crimp them as you would if binding a top and bottom crust together. You can also trim the excess and use the same cutter to cut the excess pastry into decorative shapes, brush the bottoms with water, and arrange them around the edges.
4. Bake in the center of the oven until the pastry is golden and the filling is bubbly at the center, about 30-35 minutes.
Basic Pastry, Half Recipe
Makes enough for one 9-inch pastry shell or to top a 9-inch deep dish pie
1 scant cup unbleached all-purpose flour
½ teaspoon salt
1 tablespoon chilled lard or shortening, cut into bits
4 tablespoons chilled unsalted butter, cut into bits
About ¼ cup ice water
1. Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Mix in 2 tablespoons of ice water, then add more by spoonfuls until the dough is holding together but not wet.
2. Gather the pastry into a ball, cover with plastic wrap, and press it into a 1-inch thick disk. Refrigerate at least 30 minutes or for up to 2 days. Let it come to room temperature before rolling it out.