David and I sometimes like to play chef and sous chef. He’ll have me stir a pot, salt some meat, or ladle broth into a roux.
When I’m in the kitchen, I usually kick him out. Apparently his sous-chef alter ego is obsessed with things I usually try to avoid, like “recipes” and “measurements”.
one with dark and white meat and another with roast turkey, which we had leftover from the night before. With pot pie, your best choices are to either cook chicken breasts just for the pie, or to use leftover poultry from dinner the night before.
Despite that, I think it is my flexibility and his adherence to procedure that makes us into a good pseudo-chef-sous-chef team. Taking the casserole dish from him, I worked the pastry into it, ignoring David still muttering about the dough, cursing as if it has personally slighted him by refusing to obey. While I did this, he measured out the ingredients for creating a truly tasty chicken pot pie.
After you’ve put your pie crust in whatever casserole dish or pie pan you are using, place the cooked chicken in. For vegetables, we usually go with diced carrots and peas. We make a roux as a tasty binder, (corn starch as a thickener -blech) and we can attest that after we have added the sherry to the sauce, the smells wafting off of it are some of the most delicious our kitchen has witnessed.
Pot Pie Supreme, with Chicken Supreme, in a Cutlass Supreme*
*only Tenacious D fans will get this reference
For the sauce:
1/2 White onion, diced
2 cloves Garlic, pressed
2 tbsp Dry Orlosso Sherry
2 cups Chicken stock, low sodium
3/4 cup Milk
2 tsp. Dried herbes de provence
Salt and pepper to taste.
5 tbsp Butter, Salted
1/3 cup Flour
You can add the sherry and the onion to the roux, or add them both to the sauce. We added both to the roux this time. Add and whisk sauce into to the roux until the mixture starts to flow, then add the thickened mixture back to the sauce.
10 oz Frozen peas and carrots
3 cups Precooked poultry
2 9" Round pastry dough
Garnish with smoked paprika.